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)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 227
  • Fat: 8.8g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 4.9g
  • Polyunsaturated fat: 1.7g
  • Protein: 34.2g
  • Carbohydrate: 1.1g
  • Fiber: 0.1g
  • Cholesterol: 52mg
  • Iron: 1.5mg
  • Sodium: 384mg
  • Calcium: 80mg

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. 1. Combine the first 5 ingredients in a medium bowl; stir in 1/4 teaspoon salt and 1/8 teaspoon pepper.
  2. 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
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