Oregano Verde Halibut

Fresh herb sauces are the best way I know to use up a lot of herbs.  This time it is the oregano crop and boy does it need some cutting back!  Working capers into the mix means that this is called a "verde" sauce - yes, it's a thing, salsa verde with tomatillos is a whole other animal.  I will clear up this fresh herb sauce mystery in an upcoming post.  We eat salmon at least once a week at our house, so when I saw halibut on sale at the fish counter, I felt it was time to try something new.  A mild fish like halibut was just the base I needed for this oregano sauce and it turned out so well, I decided that the rest of you might want to give it a try. So without further delay....

Oregano Verde Sauce

Oregano Verde Halibut

by Inspired by the Seasons

  • 1 c fresh oregano
  • 1 T capers
  • 1/2 c olive oil
  • 1/2 tsp white balsamic vinegar
  • 1 tsp fresh lemon juice
  • 1/4 tsp salt
  • 1 lb of fresh halibut, any mild white fish will work well
  • Olive oil for cooking fish

In a food processor, add oregano, capers, vinegar, lemon juice and salt and pulse until it becomes a course mixture, transfer to a small bowl and whisk in olive oil.  If you want a smoother sauce, then add the olive oil while the processor is running. 

Heat oil in a skillet with the burner set at medium high.  Add fish, flesh side down in pan and cook for 4 minutes, carefully flip to skin side and cook an additional 4 minutes until cooked thoroughly, if you are using a thicker fish filet like cod you will want to increase the cooking time.   I add a pat of butter to the fish for the last minute of cooking.  Top with the verde sauce just before serving.

Oregano Verde Halibut

Pesto is another herb friendly sauce.