Grilled Halibut with Green Herb Sauce
A food-processor green sauce of parsley, cilantro, basil, roasted peppers and a single anchovy for depth. It wakes up delicate halibut in seconds, and the whole dish is on the table in under twenty minutes.
- Serves
- 4
- Prep
- 10 min
- Cook
- 6 to 10 min
- Serving size
- 1 halibut steak with 2 tbsp sauce
Ingredients
- 1 jar roasted yellow or red bell peppers, drained and cut into chunks
- 15 g (½ cup packed) fresh parsley leaves
- 15 g (½ cup packed) cilantro leaves
- 2 scallions, chopped
- 2 tbsp fresh basil leaves (about 8 leaves)
- 6 tsp extra-virgin olive oil, divided
- 1 tbsp sherry or red wine vinegar
- 1 anchovy fillet, rinsed and patted dry (or ½ tsp anchovy paste)
- 1 garlic clove, chopped
- ¼ tsp freshly ground black pepper
- 4 halibut steaks or other firm white fish, 115 g (4 oz) each
- ¼ tsp lemon-pepper seasoning
- Nonstick spray
Method
- Spray a grill rack with nonstick spray and preheat the grill, or do the same with the broiler.
- For the sauce, pulse the peppers, parsley, cilantro, scallions, basil, 4 tsp of the oil, the vinegar, anchovy, garlic and black pepper in a food processor until smooth. Set aside.
- Brush the steaks on both sides with the remaining 2 tsp oil and sprinkle with the lemon-pepper seasoning.
- Grill for about 6 minutes, until just opaque in the center. Under a broiler, allow 6 to 8 minutes at 15 cm (6 in) from the heat, without turning.
- Serve with the green sauce.
Cook’s tip
Halibut is very lean and dries out quickly: take it off the heat as soon as the center turns opaque.
Variation
The sauce keeps for 2 days in the fridge and is just as good with grilled chicken or roasted vegetables.
Nutrition per serving
Values reproduced from the supplied recipe document.
- Energy
- 200 kcal
- Protein
- 25 g
- Carbohydrate
- 3 g
- of which sugars
- n/a
- Fat
- 9 g
- of which saturates
- 1 g
- Fiber
- 1 g
- Sodium
- 200 mg
Low in carbohydrates.