Pan Fried Gigha Halibut with Salsa Verde

    June 27, 2016

    • Yields: 8


    8 x 140 Gm fillets of Gigha Halibut skinned


    1 1/2 Cloves of garlic, peeled

    1 Small handful of capers

    1 Small handful of gherkins pickled in sweet vinegar

    6 Anchovy fillets

    2 Large handfuls of flat-leaf parsley, leaves picked

    1 Bunch of fresh basil, leaves picked

    1 Handful of fresh mint, leaves picked

    1 tbsp Dijon mustard

    3 tbsp Red wine vinegar

    8 tbsp Really good extra virgin olive oil

    Sea salt and freshly ground black pepper


    1Salsa Verde: Finely chop all the ingredients together adding the oil at the end to ensure the correct consistency.

    2Season the salsa with salt and black pepper to taste.

    3This can now be refrigerated until you are ready to cook the fish.

    4Dust the halibut in seasoned flour

    5Add oil and butter to a hot pan and cook for 2 to 3 minutes on both sides depending upon the thickness.

    6Serve on the Salsa Verde.

    7Courtesy of


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