Pan-Grilled Halibut With Chimichurri – a delicious recipe with fresh cilantro, fresh basil, shallots, olive oil, lemon juice, salt. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
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.
3
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
54
kcal
Calories
6
g
Fat
1
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/2 tablespoons chopped fresh cilantro, 1 tablespoon chopped fresh basil, 1 tablespoon finely chopped shallots, 1 1/2 tablespoons olive oil, and more.
Yes, Pan-Grilled Halibut With Chimichurri falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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