Grilled Halibut with Chimichurri

Ingredients

• 0.8 cup flat parsley chopped
• 1 tablespoon garlic minced
• 24 ounce pacific halibut filets ()
• 0.3 cup juice of lemon fresh
• 0.3 cup olive oil extra virgin extra-virgin
• 0.8  pepper hot
• 1 tablespoon shallots minced
• 1 tablespoon vegetable oil 
• 1 tablespoon water 

Equipment

• whisk
• grill
• grill pan

Directions

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. Stir in parsley.
2. Let chimichurri stand 20 minutes.
3. Meanwhile, prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).
4. Pat fish dry, then brush with vegetable oil and sprinkle with 1/2 tsp salt and 1/4 tsp pepper (total).
5. Oil grill rack, then grill fish, covered only if using a gas grill, turning once, until just cooked through, 8 to 10 minutes total.
6. Serve fish drizzled with some of chimichurri; serve remainder on the side.
7. ·Halibut can be cooked in a hot oiled large (2-burner) ridged grill pan over medium heat.·Chimichurri can be made 1 hour ahead and kept, covered, at room temperature.
8. Per serving: 332 calories, 17g fat (2g saturated), 63mg cholesterol, 546mg sodium, 2g carbohydrates, 0g fiber, 41g protein
9. Nutrition Data
10. See Nutrition Data's complete analysis of this recipe ›