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Pan Seared Halibut

  • 2  tablespoons of fresh lemon juice
  • 1/2  teaspoon finely grated fresh lemon zest
  • 2 teaspoons drained capers  chopped
  • 1 teaspoon minced garlic
  • 1/4 plus 1 tablespoon of extra-virgin olive oil
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 (1/2-inch-thick) halibut steaks with skin

Garnish: lemon wedges

Whisk together lemon juice, zest, capers, garlic, and seasoning and pepper to taste. Add 1/4 cup oil in a slow stream, whisking constantly until emulsified, and whisk in herbs.

Pat halibut dry and season.  Heat remaining tablespoon oil in a non-stick skillet over moderate heat until hot but not smoking, then cook halibut, turning once, until golden brown on both sides and just cooked through, about 7 minutes total.

Serve with grilled asparagus and tomato oregano.

 

3243 East Indian School Rd Phoenix, AZ 85018
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