CHIMICHURRI HALIBUT

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Chimichurri Halibut image

Chimichurri is a staple on my Cafe YK menu. The combination of acidity and fresh herbs meld well with fresh Alaskan Halibut.

Provided by Chef Michael Callah

Categories     South American

Time 1h4m

Yield 6 serving(s)

Number Of Ingredients 11

36 ounces halibut fillets (6, 6oz fillets)
1/4 cup shallot, diced
2 garlic cloves, minced
1 tablespoon white wine vinegar
1 tablespoon lemon juice, fresh
1 sprig fresh thyme leave
1 sprig fresh oregano
1/4 cup flat leaf parsley, fresh
1 teaspoon dried chipotle powder
1/4 cup extra virgin olive oil
salt and pepper

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.

*** Explore more Chimichurri Halibut Recipes »

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