Halibut With Caper Salsa Verde

• 4 teaspoons extra-virgin olive oil, divided
• 1/4 teaspoon freshly ground black pepper, divided
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 tablespoons chopped fresh basil
• 1 1/2 teaspoons capers, drained and minced
• 1 teaspoon minced shallots
• 1/4 teaspoon Dijon mustard
• 1/4 teaspoon grated lemon rind
• 1/8 teaspoon anchovy paste
• 2 (6-ounce) skinless halibut fillets
• 1/4 teaspoon kosher salt

1. Combine 1 tablespoon oil, 1/8 teaspoon pepper, parsley, and next 6 ingredients (through anchovy paste) in a small bowl, tossing well; set aside.
2. Heat a large nonstick skillet over medium-high heat. Add remaining 1 teaspoon oil to pan; swirl to coat. Sprinkle fish fillets evenly with salt and remaining 1/8 teaspoon black pepper. Add fish fillets to pan; cook 4 minutes on each side or until desired degree of doneness. Serve fish with salsa verde.

extravirgin olive oil, freshly ground black pepper, flatleaf, fresh basil, capers, shallots, dijon mustard, lemon rind, anchovy paste, kosher salt

Taken from www.myrecipes.com/recipe/halibut-with-caper-salsa-verde (may not work)