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 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.
Pesto is another herb friendly sauce.