It's Picnic Time and I'm bringing Halibut and Salsa Verde

Every year my friend Louise has a picnic. What's so extraordinary about this? It's a virtual picnic, so many friends in different locales can come together for this event. Check it out at Months of Edible Celebrations HERE




We all pick a letter (A through Z) and bring our best to party. I selected the letter H and will provide Grilled Halibut and Salsa Verde.

Here is the start of the picnic......Fun stuff!

A - Artichokes Steamed and dressed in Mayonnaise

B- Baked Beans

C - Cauliflower Tabbouleh

D - Dunkin Donuts

E - Eggplant Casserole

F - Frosty Summer Salad with Cranberry, Pineapple and Beets

G - Goat Cheese with Mixed Green Salad

And I brought Halibut Steaks with Salsa Verde




Ingredients you need............

2 cups packed parsley (fresh flat-leaf Italian variety)
2 garlic cloves
½ cup coarsely chopped bread cubes
4 anchovy fillets
2 TB capers
2/3 cup extra virgin olive oil
1 to 2 TB fresh lemon juice
Sea salt
4 halibut fillets
Olive oil
Salt and pepper

I don’t know about you but I love an excuse to use my food processor. Here is the simple steps you take to make the salsa verde:

Place the parsley, garlic, bread crumbs, anchovy fillets and capers in the processor. Blend well and then slowly stream the 2/3 cup of olive oil into the mix while it’s still on. This will blend quite smoothly.



Blend in the lemon juice and a bit of sea salt. Now just let it sit for one hour at room temperature. During this hour you could read a bit, throw the ball for the dog, set the table for dinner and start on a cool dessert, ….whatever you fancy.

When you are ready for the halibut just brush the fillets with olive oil and salt and pepper to taste. Get that charcoal grill going (or use a gas grill or grill pan inside). I think Doug grilled these fillets for about 10 minutes. They came out perfectly and had the cool grill marks and everything. I love it when we combine forces on meals.



Come join in Virtual Picnic at Months of Celebration.