Grilled Halibut with Chimichurri

Grilled Halibut with Chimichurri
Photo by Romulo Yanes


  • ¾ cup fresh flat-leaf parsley
  • 4 6- to 8-ounce halibut steaks (3/4 to 1 inch thick)
  • 1 tablespoon vegetable oil
  • ¼ cup fresh lemon juice
  • ¾ teaspoon hot red-pepper flakes
  • 1/3 cup extra-virgin olive oil
  • 1 tablespoon water
  • + 2 more ingredients
    • 1 tablespoon shallot
    • 1 tablespoon minced garlic

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, prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas). Pat f...

View full recipe at Epicurious


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