INGREDIENTS
½ c parsley, coarsely chopped
⅓ c coarsely chopped Frescatrano Olives, Pitted
2 tbsp chives, sliced
1 tbsp minced shallot
2 tsp fresh lemon zest
1 garlic clove, minced
¼ –½ tsp red pepper flakes
3 ½ tbsp Renieris Estate Extra Virgin Olive Oil (500ml)
Kosher salt and freshly ground black pepper
½ tsp smoked paprika
4 halibut fillets, 6 oz each
2 small lemons, halved
⅓ c coarsely chopped Frescatrano Olives, Pitted
2 tbsp chives, sliced
1 tbsp minced shallot
2 tsp fresh lemon zest
1 garlic clove, minced
¼ –½ tsp red pepper flakes
3 ½ tbsp Renieris Estate Extra Virgin Olive Oil (500ml)
Kosher salt and freshly ground black pepper
½ tsp smoked paprika
4 halibut fillets, 6 oz each
2 small lemons, halved
INSTRUCTIONS
Salsa Verde
- Combine parsley, olives, chives, shallot, lemon zest, garlic and red pepper flakes. Stir in 2 tablespoons of olive oil. Season with salt and pepper to taste.
Fish
- Combine paprika, 1 teaspoon salt, and 1/2 teaspoon pepper. Sprinkle and rub the paprika mixture onto one side of the fillets.
- Heat a large, heavy skillet over medium heat until hot. Add remaining 1 ½ tablespoons oil, swirling to coat skillet. Add fillets; cook until they’re golden brown and release easily from skillet—about 4 minutes.
- Turn fillets over and cook until crisped and flesh is opaque, about 3 to 4 minutes. Remove from skillet and set aside to rest.
- Wipe skillet clean. Sear lemon halves, cut side down, until slightly charred, about 2 to 3 minutes.
- Arrange fillets on a serving dish and spoon salsa verde on top. Serve warm with charred lemons.