Pan-Grilled Halibut with Chimichurri

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<p>Pan-Grilled Halibut with Chimichurri</p>
Photo: Becky Luigart-Stayner; Styling: Jan Gautro

Tangy herb sauce over pan-grilled fresh fish makes an impressive 30-minute meal.

4 servings (serving size: 1 fillet and about 2 teaspoons sauce)


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1 1/2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh basil
1 tablespoon finely chopped shallots
1 1/2 tablespoons olive oil
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
Cooking spray
4 (6-ounce) halibut fillets


Total: 30 Minutes

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.

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

Created date

December 2009

Nutritional Information

Calories 227
Fat 8.8 g
Satfat 1.2 g
Monofat 4.9 g
Polyfat 1.7 g
Protein 34.2 g
Carbohydrate 1.1 g
Fiber 0.1 g
Cholesterol 52 mg
Iron 1.5 mg
Sodium 384 mg
Calcium 80 mg