Serves 2

Ingredients:

1 juice of one medium lemon
1/2 teaspoon lemon zest
2 teaspoons drained capers, chopped
1/4 teaspoon minced garlic
Salt and freshly ground black pepper to taste
1/4 cup plus 1 tablespoon extra-virgin olive oil
2 tablespoons chopped fresh cilantro leaves
2 tablespoons chopped flat-leaf parsley leaves
Two (8-ounce 1/2-inch-thick) halibut steaks with skin
Lemon wedges

In a small bowl whisk together lemon juice, zest, capers, garlic, salt and pepper. Add 1/4 cup oil in a slow stream, whisking constantly until blended. Stir in cilantro and parsley. Set aside.

Pat halibut dry and season with salt and pepper. In a nonstick skillet heat remaining tablespoon oil over medium heat until hot and cook halibut, turning once, until golden brown on both sides and just cooked through, about 7 minutes total.

Serve halibut topped with the salsa verde and lemon wedges.