Best Chimichurri Halibut Recipes

GRILLED HALIBUT WITH CHIMICHURRI

Steps:

• Whisk together olive oil, lemon juice, water, garlic, shallot, red-pepper flakes, and 1/2 tsp each of salt and pepper until salt has dissolved. Stir in parsley. Let chimichurri stand 20 minutes.
• Meanwhile, prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).
• Pat fish dry, then brush with vegetable oil and sprinkle with 1/2 tsp salt and 1/4 tsp pepper (total).
• Oil grill rack, then grill fish, covered only if using a gas grill, turning once, until just cooked through, 8 to 10 minutes total.
• Serve fish drizzled with some of chimichurri; serve remainder on the side.

STEAK AND HALIBUT CHIMICHURRI

Steps:

• To make chimichurri sauce mix oil, lime juice, garlic, onion, cilantro, oregano, salt, cayenne and black pepper (can be made up to 3 days ahead and refrigerated, covered).
• In plastic food-storage bag, combine 1/3 cup chimichurri sauce and steaks; seal.
• Cut halibut fillet into 4 serving pieces. In a second plastic food-storage bag, combine 1/3 cup chimichurri sauce and halibut; seal.
• Reserve remaining 1/3 cup sauce.
• Marinate steak and halibut in refrigerator 30 minutes.
• Prepare outdoor grill with hot coals arranged for direct grilling, or heat gas grill for direct grilling. Remove steak and halibut from marinade; discard marinade.
• Grill steak and halibut 10 minutes, covered, turning steak after 5 minutes for medium-rare, and halibut flakes when prodded with a fork. Serve steak and fish with reserved chimichurri sauce.

CHIMICHURRI HALIBUT

Steps:

• Mix together vinegar, lemon juice, shallots and garlic.
• Let stand for 30 minutes before continuing.
• Finely chop herbs and mix with garlic and shallots and vinegar mixture.
• Whisk in chipotle and extra virgin olive oil.
• Your Chimichurri should be thick and sauce-like with a good amount of acidic and highly seasoned, flavor.
• Marinade the halibut in the chimichuri for at least 30 minutes then discard sauce.
• grill the halibut fillets for 2-3 minutes per side.

PAN-GRILLED HALIBUT WITH CHIMICHURRI RECIPE - (4/5)

Steps:

• 1. Combine the first 5 ingredients in a medium bowl; stir in 1/4 teaspoon salt and 1/8 teaspoon pepper. 2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle remaining 1/4 teaspoon salt and 1/8 teaspoon pepper over fish. Add fish to pan; cook 4 minutes on each side or until desired degree of doneness. Serve with sauce.

PAN-GRILLED HALIBUT WITH CHIMICHURRI

Steps:

• 1. Combine the cilantro, basil, shallots, olive oil and lemon juice in a medium bowl. Stir in 1/4 teaspoon salt and 1/8 teaspoon pepper.
• 2. Heat a grill pan or heavy-duty skillet on medium-high heat. Coat pan with cooking spray.
• 3. Sprinkle remaining salt and pepper over fish. Place fish in heated pan and cook 4 minutes each side, or to desired level.
• 4. Serve with chimichurri sauce spooned over fillets.

PAN-GRILLED HALIBUT WITH CHIMICHURRI

Steps:

• Combine the first 5 ingredients in a medium bowl; stir in 1/4 teaspoon salt and 1/8 teaspoon pepper.
• Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle remaining 1/4 teaspoon salt and 1/8 teaspoon pepper over fish. Add fish to pan; cook 4 minutes on each side or until desired degree of doneness. Serve with sauce.
• Wine note: The green herbs and tangy citrus in the chimichurri here need a bright, herbal white: sauvignon blanc. Discover the Clayhouse label out of California's powerhouse Central Coast. Their 2008 Sauv Blanc ($15) is racy with lime, green apple, crisp stone fruit, and green herbs, with enough body to stand up to the meaty fish. -Sara Schneider