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Pan-Grilled Halibut with Chimichurri

Pan-Grilled Halibut with Chimichurri
Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Total time 30 mins
Yield

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

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

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

Nutrition 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

How to Make It

  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