2000s Recipes + Menus
Grilled Halibut with Chimichurri
Serves 4
- Active time:15 min
- Start to finish:30 min
June 2008
- 1/3 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice
- 1 tablespoon water
- 1 tablespoon minced garlic
- 1 tablespoon minced shallot
- 3/4 teaspoon hot red-pepper flakes
- 3/4 cup chopped flat-leaf parsley
- 4 (6- to 8-ounce) halibut steaks (3/4 to 1 inch thick)
- 1 tablespoon vegetable oil
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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.
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Meanwhile, prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas). See "Grilling Procedures."
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Pat fish dry, then brush with vegetable oil and sprinkle with 1/2 tsp salt and 1/4 tsp pepper (total).
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Oil grill rack, then grill fish, covered only if using a gas grill, turning once, until just cooked through, 8 to 10 minutes total.
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Serve fish drizzled with some of chimichurri; serve remainder on the side.
Cooks’ notes:
- Halibut can be cooked in a hot oiled large (2-burner) ridged grill pan over medium heat.
- Chimichurri can be made 1 hour ahead and kept, covered, at room temperature.
- Keywords
- seafood,
- grilling,
- andrea albin
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