Halibut + Asparagus = Spring.
This grilled fish was topped with a fresh seafood salsa verde straight from the herb garden.
Seafood Salsa Verde
- 6-8 sprigs flat leaf parsley, chopped
- 3-4 sprigs fresh dill, chopped
- 1-2 sprigs fresh thyme
- 2 cloves garlic
- 1/2 lemon, zested and juiced
- 1/4 cup olive oil
- Salt and pepper to taste
Combine all ingredients into a small food processor and pulse until well-combined. Reserve and top any grilled fish or poultry, including this first-of-the-season halibut.