Pan-Grilled Halibut with Chimichurri

Photo: Becky Luigart-Stayner; Styling: Jan Gautro

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

Yield:

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

Recipe from

Recipe Time

Total: 30 Minutes

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

Ingredients

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

Preparation

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

David Bonom

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January 2010