Pan-Grilled Halibut with Chimichurri

Charred Vegetable Rice
Cook 1 cup long-grain white rice according to package directions, omitting salt and fat. Heat 1 1/2 tablespoons olive oil in a large cast-iron skillet over medium-high heat. Add 1/2 cup thawed frozen whole-kernel corn and 1/2 cup chopped zucchini to pan; sauté 3 minutes or until vegetables are charred. Stir in 1/2 cup halved grape tomatoes and 1/3 cup chopped green onions; sauté 1 minute or until tomatoes almost wilt. Combine vegetable mixture, rice, and 3/4 teaspoon salt.
Credit: Photo: Becky Luigart-Stayner; Styling: Jan Gautro