Halibut with Meyer Lemon + Sungold Tomato Salsa Verde

We've partnered with our friend Kendall Andronico, a California based chef that celebrates seasonal, vibrant food (and drinks), to bring you a summer-inspired recipe made with fresh ingredients, paired with a refreshing Meyer Lemon & Basil Citrus Spritz


Serving Size: 2

  • 1 clove garlic, minced
  • 1 small shallot, minced
  • 1/2 of a jalapeno pepper, minced
  • 1 Tbsp champagne vinegar
  • 1 1/2 meyer lemons, divided
  • Leaves + tender stems from 1 bunch parsley
  • 1 cup packed basil leaves, plus more for garnish
  • 1/2 cup EVOO
  • 1/2 pint sungold or cherry tomatoes, cut in half
  • Kosher salt
  • Two 8oz filets of halibut or any mild white fish (i.e. cod)
    1. Make the salsa verde: 
      1. In a small bowl, combine the minced garlic, shallot and jalapeno with the vinegar and juice from one of the meyer lemons. Allow to macerate for 10 minutes.
      2. In a food processor, pulse the parsley, basil and the garlic/shallot/jalapeno/vinegar/lemon juice mixture until the herbs are finely minced. You may need to scrape the food processor down a few times to get everything really finely + evenly minced.
      3. With the food processor running, slowly drizzle in the extra virgin olive oil until all of it has been added and you have a relatively loose mixture.
      4. Transfer the mixture to a bowl. Cut the remaining half of meyer lemon in half again and then thinly slice it, skin and all. Fold in the sliced tomatoes and meyer lemon slices along with ~3/4 tsp of salt (you can add additional kosher salt, to taste) and set aside. 
    2. Cook the fish: 
      1. Pre-heat the oven to 400 degrees F. Season the fish on all sides with kosher salt and transfer to a baking sheet.
      2. Transfer the fish to the oven to cook for 8-12 minutes, until the fish is just cooked through and flakes easily with a fork. Cook time will vary based on the thickness of your fish.
    3. Transfer the fish to a serving platter and drizzle with the salsa verde mixture along with some fresh basil to finish. Pour yourself a Meyer Lemon & Basil Citrus Spritz and enjoy!
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