Grilled Halibut with Chimichurri |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1/3 cup extra-virgin olive oil |
1/4 cup 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 8-ounce) halibut steaks (3/4 to 1 inch thick) |
1 tablespoon vegetable oil |
Directions:
1. Whisk together olive oil, lemon juice, water, garlic, shallot, red-pepper flakes, and 1/2 tsp each of salt and pepper until salt has dissolved. Stir in parsley. Let chimichurri stand 20 minutes.
2. Meanwhile, prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).
3. Pat fish dry, then brush with vegetable oil and sprinkle with 1/2 tsp salt and 1/4 tsp pepper (total).
4. Oil grill rack, then grill fish, covered only if using a gas grill, turning once, until just cooked through, 8 to 10 minutes total.
5. Serve fish drizzled with some of chimichurri; serve remainder on the side.
6. Cooks' notes: ·Halibut can be cooked in a hot oiled large (2-burner) ridged grill pan over medium heat. ·Chimichurri can be made 1 hour ahead and kept, covered, at room temperature.
7. Per serving: 332 calories, 17g fat (2g saturated), 63mg cholesterol, 546mg sodium, 2g carbohydrates, 0g fiber, 41g protein Nutritional analysis provided by Nutrition Data See Nutrition Data's complete analysis of this recipe ›
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