Halibut with Chimichurri
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.
- 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.
Calories: 120kcal | Carbohydrates: 8g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 586mg | Potassium: 116mg | Fiber: 2g | Sugar: 2g | Vitamin A: 192IU | Vitamin C: 32mg | Calcium: 14mg | Iron: 1mg