Grilled Halibut With Chimichurri
Serves: 6
Mckayla Luettgen
1 January 1970
Based on User reviews:
38
Spice
61
Sweetness
49
Sourness
42
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1 cup
Extra-Virgin Olive Oil1 cup
Lemon Juice (fresh)1 tbsp
Water1 tbsp
Garlic (minced)1 tbsp
Shallot (minced)1 tbsp
Vegetable OilDirections:
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
2
Stir in parsley
3
Let chimichurri stand 20 minutes
4
Meanwhile, prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas)
5
Pat fish dry, then brush with vegetable oil and sprinkle with 1/2 tsp salt and 1/4 tsp pepper (total)
6
Oil grill rack, then grill fish, covered only if using a gas grill, turning once, until just cooked through, 8 to 10 minutes total
7
Serve fish drizzled with some of chimichurri; serve remainder on the side
8
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
9
Stir in parsley
10
Let chimichurri stand 20 minutes
11
Meanwhile, prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas)
12
Pat fish dry, then brush with vegetable oil and sprinkle with 1/2 tsp salt and 1/4 tsp pepper (total)
13
Oil grill rack, then grill fish, covered only if using a gas grill, turning once, until just cooked through, 8 to 10 minutes total
14
Serve fish drizzled with some of chimichurri; serve remainder on the side