pan-grilled halibut with chimichurri

Name: Pan-Grilled Halibut With Chimichurri
Prep time: 20 min
Cook time: 10 min
Yield: 4
Cuisine: Latin American
Ingredients: 1 1/2 tablespoon(s) fresh cilantro, chopped; 1 tablespoon(s) fresh basil, chopped; 1 tablespoon(s) shallot, finely chopped; 1 1/2 tablespoon(s) olive oil; 1 1/2 tablespoon(s) fresh lemon juice; 1/2 teaspoon(s) salt, divided; 1/4 teaspoon(s) black pepper, divided; 4 - halibut steaks, each about 6-oz; - cooking spray

16 Pinches

Vickie Parks

Renton, WA

Updated on Jul 26, 2014

I like this recipe because it's pan grilled, and that's a good year-round option for those of us in the Pacific Northwest, which our typical weather patterns tend to limit our outdoor grilling season.

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prep time 20 Min

cook time 10 Min

method Stove Top

yield 4 serving(s)

Ingredients

1 1/2 tablespoons fresh cilantro, chopped
1 tablespoon fresh basil, chopped
1 tablespoon shallot, finely chopped
1 1/2 tablespoons olive oil
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
4 - halibut steaks, each about 6-oz
- cooking spray

How To Make pan-grilled halibut with chimichurri

Step 1

Combine the cilantro, basil, shallots, olive oil and lemon juice in a medium bowl. Stir in 1/4 teaspoon salt and 1/8 teaspoon pepper.

Step 2

Heat a grill pan or heavy-duty skillet on medium-high heat. Coat pan with cooking spray.
Step 3

Sprinkle remaining salt and pepper over fish. Place fish in heated pan and cook 4 minutes each side, or to desired level.
Step 4

Serve with chimichurri sauce spooned over fillets.
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