Warrior's White bellied Grunt
Contributed by Koramm

Ingredients:
 
  2         lemons
  4         teaspoons  capers -- drained
  1/2      teaspoon  minced garlic
  1/2      cup  extra virgin olive oil -- plus 2 tablespoons
  4        tablespoons  chopped fresh cilantro
  4        tablespoons  chopped fresh parsley
  4         halibut steaks -- with skin, 1/2-inch
                        lemon wedges -- for garnish

Preparation:

(salsa verde)
Grate enough zest from lemon to measure 1/2 teaspoon and squeeze 2
tablespoons juice. Chop capers and in a small bowl whisk together with zest,
lemon juice, garlic, and salt and pepper to taste. Add 1/4 cup oil in a slow
stream, whisking constantly until blended. Whisk in herbs.

Pat halibut dry and season with salt and pepper. In a nonstick skillet heat
remaining tablespoon oil over moderate heat until hot but not smoking and
cook halibut, turning once, until golden brown on both sides and just cooked
through, about 7 minutes total.

Serve halibut topped with salsa verde and garnished with lemon wedges.