Ingredients

• 2 lemons
• 4 teaspoons drained capers
• 1/2 teaspoon minced garlic
• 1/2 cup plus 2 tablespoons extra-virgin olive oil
• 4 tablespoons chopped fresh cilantro sprigs
• 4 tablespoons chopped fresh parsley leaves
• 4 (1/2-inch thick) halibut steaks with skin (about 1 pound total)
• Lemon wedges for garnish

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Instructions

1. Grate enough zest from lemon to measure 1/2 teaspoon and squeeze 2 tablespoons juice. Chop capers and in a small bowl whisk together with zest, lemon juice, garlic, and salt and pepper to taste. Add 1/4 cup oil in a slow stream, whisking constantly until blended. Whisk in herbs.
2. Pat halibut dry and season with salt and pepper. In a nonstick skillet heat remaining tablespoon oil over moderate heat until hot but not smoking and cook halibut, turning once, until golden brown on both sides and just cooked through, about 7 minutes total. Serve halibut topped with salsa verde and garnished with lemon wedges.