Halibut and Green Sauce

This halibut with a fresh-herb and caper green sauce is simply sensational!


  • 4 halibut fillets (6-8 ounces each)
  • Old Bay seasoning
  • Salt and pepper
  • 1/3 cup extra virgin olive oil (EVOO), plus more for drizzling
  • 1/2 cup basil, torn
  • 1/2 cup flat leaf parsley
  • A handful of fresh dill
  • 1/4 cup large capers, drained
  • 1 shallot, coarsely chopped
  • 2 large cloves garlic, finely chopped or grated
  • 4 anchovy fillets
  • 4 cups baby arugula
  • Juice of 1 lemon
  • Crusty bread, for serving


Season the halibut with the Old Bay or salt and pepper and drizzle with EVOO. Using a food processor, pulse the basil, parsley, dill, capers, shallot, garlic and anchovies with 1/3 cup EVOO until finely chopped.

In a large skillet, cook the halibut, turning once, over medium-high heat until cooked through, about 7 minutes. Top the fish with the green sauce.

Dress the arugula with the lemon juice, a drizzle of EVOO and salt. Serve the greens with the fish and bread.

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