Halibut with caper salsa verde from Cooking Light Magazine, March 2010 (page 84)

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Asiago roasted fennel

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mharriman on September 06, 2020

    We liked this light treatment of salsa with the quick pan-sautéed halibut but thought the salsa amount was pretty minuscule. I made the full four serving size of topping for two of us and it barely made three bites. I’d double the amount next time. Served with stove- top grilled zucchini.

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