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.
Pan-Grilled Halibut with Chimichurri
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)
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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
- 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
- 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
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