Divina Frescatrano® Olives add bright, buttery flavor to this fresh herb salsa verde served over pan-seared halibut.
INGREDIENTS
1/2 c parsley, coarsely chopped
1/3 c coarsely chopped Divina Frescatrano® Olives
2 tbsp chives, sliced
1 tbsp shallot, minced
2 tsp fresh lemon zest
1 garlic clove, minced
1/4–1/2 tsp red pepper flakes
3 1/2 tbsp olive oil
Kosher salt and freshly ground black pepper
1/2 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 in a small bowl.
- Stir in 2 tbsp olive oil and season with salt and pepper to taste.
Fish
- Combine smoked paprika, 1 tsp salt and 1/2 tsp pepper. Sprinkle and rub the mixture onto one side of the halibut fillets.
- Heat a large, heavy skillet over medium heat. Add the remaining 1 1/2 tbsp olive oil, swirling to coat the skillet.
- Add the fillets and cook until golden brown and they release easily from the skillet, about 4 minutes.
- Turn the fillets over and cook until crisped and the flesh is opaque, about 3 to 4 minutes. Remove from the skillet and set aside to rest.
- Wipe the skillet clean. Sear the lemon halves, cut side down, until lightly charred, about 2 to 3 minutes.
- Arrange the fillets on a serving platter and spoon the salsa verde over the top.
- Serve warm with the charred lemons.
