Halibut with Chimichurri

Halibut with Chimichurri

  • Rating:


1/3 cup extra-virgin olive oil, plus 1 tsp, separated
1/4 cup fresh lemon juice
1 tbsp water
1 tbsp garlic, minced
1 tbsp red onion, minced (you could also use shallots for a less assertive oniony flavor)
3/4 tsp crushed red-pepper flakes
3/4 cup flat-leaf parsley, finely chopped (or a combination of cilantro and parsley)
2 (8-10 oz) halibut fillets


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.
Meanwhile, preheat oven to 425 degrees F.

Pat fish dry, then drizzle with 1 tsp evoo and sprinkle with s&p.  Place in a glass baking dish.  Roast, until just cooked through, 8 to 10 minutes total.

Serve fish drizzled with chimichurri.