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Halibut and Green Sauce

Halibut and Green Sauce


  • 4 halibut fillets (6-8 ounces each)

  • Old Bay seasoning

  • Salt and pepper

  • 1/3 cup extra virgin olive oil (EVOO), plus more for drizzling

  • 1/2 cup basil, torn

  • 1/2 cup flat leaf parsley

  • A handful of fresh dill

  • 1/4 cup large capers, drained

  • 1 shallot, coarsely chopped

  • 2 large cloves garlic, finely chopped or grated

  • 4 anchovy fillets

  • 4 cups baby arugula

  • Juice of 1 lemon

  • Crusty bread, for serving


Season the halibut with the Old Bay or salt and pepper and drizzle with EVOO. Using a food processor, pulse the basil, parsley, dill, capers, shallot, garlic and anchovies with 1/3 cup EVOO until finely chopped.

In a large skillet, cook the halibut, turning once, over medium-high heat until cooked through, about 7 minutes. Top the fish with the green sauce.

Dress the arugula with the lemon juice, a drizzle of EVOO and salt. Serve the greens with the fish and bread.