This easy to prepare dish is fresh and tasty. Perfect for summer, but good any time you can get fresh halibut.

Ingredients

• 2 half-inch thick halibut steaks (about 1/2 a pound)
• 1 lemon
• 2 teaspoons capers, drained
• 1/2 teaspoon fresh garlic, minced
• 1/4 cup olive oil
• 2-3 Tablespoons fresh cilantro, chopped
• 2-3 Tablespoons fresh Italian (flat leaf) parsley, chopped
• Salt and pepper, to taste

Preparation

Salsa Verde:
Grate the outer peel of the lemon to produce about 1/4 tsp. of lemon zest. Add zest to a small bowl, along with 1 Tablespoon lemon juice. Whisk together the lemon zest, lemon juice, minced garlic, salt and pepper. Slowly whisk in the olive oil in a slow stream. Chop the capers and add to the bowl.

Halibut:
Heat a nonstick skillet plus 1-2 Tbsp. of olive oil. Pat the halibut dry and season with salt and pepper. Once the pan is hot (but not smoking), add the halibut. Cook for 3 minutes then turn. Continue cooking another 4 minutes, until done but not overcooked. Plate the halibut and top with the fresh salsa verde.