4 servings (serving size: 1 fillet and about 2 teaspoons sauce)
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
4 (6-ounce) halibut fillets
How to Make It
Combine the first 5 ingredients in a medium bowl; stir in 1/4 teaspoon salt and 1/8 teaspoon pepper.
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
This dish is amazing! It came together so quick and had so much flavor. I'm making it again tomorrow night! For the person that mentioned that part of the recipe was missing (the charred vegetables with rice, I'm assuming), that recipe is in the article this recipe was attached to. The charred veggies were just as good. My husband, who hates when I post Instagram pics of food, actually said 'Now THAT is Instagram-worthy'! Ha! To die for. Will make again and again.
I really like this recipe. I have made this twice, both times with halibut. The Chimichurri is delicious. I also made the charred vegetables with rice which was also really great. Probably one of the best meals I have made in the past few weeks.
Delicious, fresh and light. I would make this again. I recommend adding a chopped avocado and a minced jalapeño to the sauce. It really kicks it up a notch. I agree there needs to be more sauce; luckily I had read previous reviews and made extra. I also added garlic to the veggies in the rice. Yum! Forgot to mention my husband LOVED it.
This was great! I like a lot of flavor so I prepared 2 halibut filets instead of 4 so the sauce was in every bite. I would double it for 4 filets. I may have used an extra 1/2 tb of lemon since I like a lot of lemon on my halibut. My husband loved it!
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