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.

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.

DRY CHIMICHURRI RUB

Steps:

• Whisk all ingredients in medium bowl. Transfer to airtight container. DO AHEAD: Can be made 1 month ahead. Store at room temperature.
• * Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from tienda.com.