Grilled Halibut with Chimichurri
Succulent grilled halibut steaks served with a vibrant, herbaceous chimichurri sauce made with fresh parsley, garlic, shallots, and red pepper flakes. This light and flavorful dish perfectly combines the delicate taste of halibut with the bright, zesty sauce.
Ingredients
- •⅓ cup extra-virgin olive oil
- •¼ cup fresh lemon juice
- •1 tablespoon water
- •1 tablespoon minced garlic
- •1 tablespoon minced shallot
- •¾ teaspoon hot red-pepper flakes
- •¾ cup chopped flat-leaf parsley
- •4 piece halibut steaks
- •1 tablespoon vegetable oil
Cooking Instructions
- 1.
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.
20 min
- 2.
Meanwhile, prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).
10 min
- 3.
Pat fish dry, then brush with vegetable oil and sprinkle with 1/2 tsp salt and 1/4 tsp pepper (total).
5 min
- 4.
Oil grill rack, then grill fish, covered only if using a gas grill, turning once, until just cooked through, 8 to 10 minutes total.
10 min
- 5.
Serve fish drizzled with some of chimichurri; serve remainder on the side.
2 min
