This easy recipe for Halibut with Chimichurri is a dish you’ll make often. The fresh, tangy flavor of the herbs with the halibut is a perfect combination.
I have to admit, I’m a bit behind on making chimichurri. But after one bite of this wonderful sauce, I’m now a total fan. It’s really a perfect finishing sauce for almost everything from beef to pork to chicken and it’s especially perfect for fish.
The secret to this sauce is in the fresh herbal tastes of basil, parsley and cilantro, as well as the tang of lemon and shallots all blended together with a bit of olive oil. Kind of like a Pesto. Only healthier.
You really can use any type of fish with this sauce, but I think the halibut is made for it. There’s a succulence to halibut, a moistness that melts in your mouth when it’s cooked properly. And it’s even better when you head out to the coast and buy it fresh as I recently did.
There’s nothing better than buying food from the source.
Newport, Oregon boasts a working harbor and daily the fishing boats head out to sea in the evening and then return in the early morning laden with their bountiful catches from tuna to salmon to cod to halibut. And you can buy the fish right off the boats. It doesn’t get fresher than that.
You’ll see the signs on the docks “Fresh Tuna MV Victoria dock 6” or “Fresh Halibut MV Evening Star dock 4”. The choices are amazing as you go from dock to dock for your favorite fish.
And the real bonus is that these fishermen…and women…filet it right there on their boats and package it up for you to take home and turn these great fillets into recipes your family will love.
Like this one.
Ingredients for Halibut with Chimichurri
- Basil leaves
- Olive oil
- Sea salt
How to Make Halibut with Chimichurri
Begin with the chimichurri sauce and it’s so simple to make. Just add basil, parsley, cilantro, shallots and lemon juice in a small blender. I use a small Cuisinart food processor and it’s perfect. Process the ingredients for about 1 minute.
Then add in the olive oil, salt and pepper. Process again for 1-2 minutes and set it aside as you grill the halibut.
Set a Cuisinart Griddler to the high setting. When the light turns green, spray oil on both sides of the grill. I love this Griddler because you can grill both sides at the same time.
Next sprinkle both sides of the halibut filets with salt and pepper, place them on the grill and close the lid. Grill for 3-4 minutes.
Finally add the filets to a serving platter, top with the Chimichurri sauce and serve.
Frequently Asked Questions
Can you grill the halibut on a regular grill?
Absolutely. On an oven top grill, bring the temperature up to medium high, spray it with oil and grill the halibut for 3-4 minutes on each side until the halibut easily flakes with a fork.
The important thing about cooking fish is not to overcook it, because the fish becomes dry and loses flavor.
Can you bake the fish instead of grilling?
Sure. Just add a little salt and pepper and some oil to both sides of the filets and bake in a 400 degree F oven for about 12 minutes.
Can you vary the ingredients on the Chimichurri sauce?
Absolutely. This sauce is really versatile. There are some people who don’t like cilantro – Ina Garten is one. So by all means leave out the cilantro and perhaps add a bit more basil and parsley.
Also, some recipes call for garlic. Although I really love garlic, I really prefer the bite of a mild onion like shallots with the halibut. For other fish, like salmon, garlic is a perfect addition.
I think you’ll find this Chimichurri sauce adds freshness to so many dishes. It’s light, healthy and the flavor is fantastic.
Halibut with Chimichurri
- Cuisinart Griddler
- 3 Large Basil leaves
- 1 Tbsp Parsley Roughly chopped
- 1 1/2 Tsp Cilantro Roughly chopped
- 1 Small Shallot About 2 Tsp, roughly chopped
- 1 Small Lemon Juiced
- 1 1/2 Tbsp Olive oil
- 1/2 Tsp Sea salt Prefer Himalayan Pink
- 1/2 Tsp Pepper
- 2 4 oz filets Halibut
- In a small food processor add basil leaves, parsley, cilantro, shallots and lemon juice. Process 1 minute.
- Then add olive oil, 1/4 Tsp sea salt and 1/4 Tsp pepper. Process again for 1-2 minutes and set aside.
- Heat Cuisinart Griddler to high setting. When light turns green, lightly spray oil on both sides of grill.
- Sprinkle each side of halibut filets with remaining 1/4 Tsp each of salt and pepper. Place on the grill and close the lid. Grill for 3-4 minutes until fish flakes with a fork.
- Remove filets to a serving dish and top filets with Chimichurri sauce.
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