28 May Chef Shane Rigney’s Halibut with Salsa Verde
Our resident chef, Shane Rigney, never ceases to amaze with his healthy, nutritious food on our retreats. We’ve decided to bring some of that yummy goodness to your kitchen. Join us as we share his recipes right here on our blog. Here is his fresh and tasty halibut with salsa verde.
“Ridiculously quick and flavorful” is how Chef Shane Rigney describes this dish. Halibut, as a soft yet meaty fish, combined with a delicious sauce and simply dressed baby potatoes is the ideal macronutrient packed post-workout meal.
Filled with loads of protein, selenium, magnesium, potassium and omega-3 fatty acids, this fish packs a nutritious punch. Because the fish is so loaded with vitamins and minerals, studies show that it helps to reduce the risk of dementia, breast cancer, heart disease and metabolic syndrome.
And so, without further ado, here’s how to incorporate Halibut into your diet:
What you’ll need (serves 2)
- 2 decent sized Halibut fillets (you can also substitute this with Hake or Cod)
- 8 or 9 baby potatoes
- 1-2 cloves garlic
- 2 big handfuls flat-leaf parsley
- 1 bunch fresh basil
- 1 handful fresh mint
- 1 small handful capers
- 4 quality anchovy fillets (add one at a time to your own taste)
- 1 tablespoon Dijon mustard
- 3 tablespoons red wine vinegar
- 8 tablespoons really good extra virgin olive oil
- Salt and pepper
What to do:
Place the potatoes on to boil for 15 minutes. Add all the salsa ingredients to the blender and pulse until you have a slightly coarse salsa. Pan fry the Halibut on a medium heat for 3 minutes on either side without browning too much. Do this as the potatoes are boiling. Drain and halve the potatoes and season well. Drizzle the salsa over the plated fish and spuds and serve with your greens of choice.