Grilled Halibut with Chimichurri

Ingredients for Grilled Halibut with Chimichurri

• 80ml extra-virgin olive oil

• 60ml fresh lemon juice

• 1 tablespoon water

• 1 tablespoon minced garlic

• 1 tablespoon minced shallot

• 3/4 teaaspoon hot red-pepper flakes

• 3/4 cup chopped flat-leaf parsley

• 4 (6- to 230g ) halibut steaks (3/4 to 1 inch thick)

• 1 tablespoon vegetable oil

How to make Grilled Halibut with Chimichurri

Whisk together olive oil, lemon juice, water, garlic, shallot, red-pepper flakes, and 1/2 teaspoons each of salt and pepper until salt has dissolved. Stir in parsley. Let chimichurri stand 20 minutes.

Meanwhile, prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).

Pat fish dry, then brush with vegetable oil and sprinkle with 1/2 teaspoons salt and 1/4 teaspoons pepper (total).

Oil grill rack, then grill fish, covered only if using a gas grill, turning once, until just cooked through, 8 to 10 minutes total.

Serve fish drizzled with some of chimichurri; serve remainder on the side.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.