Pan-Grilled Halibut with Chimichurri |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Tangy herb sauce over pan-grilled fresh fish makes an impressive 30-minute meal. Ingredients:
1 1/2 tablespoons chopped fresh cilantro |
1 tablespoon chopped fresh basil |
1 tablespoon finely chopped shallots |
1 1/2 tablespoons olive oil |
1 1/2 tablespoons fresh lemon juice |
1/2 teaspoon salt, divided |
1/4 teaspoon freshly ground black pepper, divided |
cooking spray |
4 (6-ounce) halibut fillets |
Directions:
1. Combine the first 5 ingredients in a medium bowl; stir in 1/4 teaspoon salt and 1/8 teaspoon pepper.
2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle remaining 1/4 teaspoon salt and 1/8 teaspoon pepper over fish. Add fish to pan; cook 4 minutes on each side or until desired degree of doneness. Serve with sauce.
3. Wine note: The green herbs and tangy citrus in the chimichurri here need a bright, herbal white: sauvignon blanc. Discover the Clayhouse label out of California's powerhouse Central Coast. Their 2008 Sauv Blanc ($15) is racy with lime, green apple, crisp stone fruit, and green herbs, with enough body to stand up to the meaty fish. —Sara Schneider
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