C = cup
# = pound
T = tablespoon
t = teaspoon
1 C fresh flat-leaf parsley
½ C fresh cilantro
2 cloves garlic
⅓ C extra-virgin olive oil
3 T red wine vinegar
⅓ t crushed red pepper flakes
½ t kosher salt
2 # halibut
kosher salt, for seasoning
Preheat oven to 375°F.
Thoroughly wash 1 cup of fresh flat-leaf parsley and ½ cup of fresh cilantro under cool, running, drinkable water.
Combine parsley, cilantro, 2 cloves of garlic, 1 coarsely chopped shallot, ½ cup of extra-virgin olive oil, 3 tablespoons of red wine vinegar, ½ teaspoon of crushed red pepper flakes and ½ teaspoon of kosher salt in a small food processor.
Pulse until well chopped, but not puréed. Taste and adjust seasoning as needed, keep in mind you want the sauce to be pretty punchy from the vinegar, garlic, and fresh herbs! Set aside.
Cut 2 pounds of fresh halibut into 4 portions and lightly season with kosher salt.
On a foil-lined baking tray, place the portions of seasoned halibut. Distribute a generous spoonful of the chimichurri over each portion; reserve the remaining sauce for serving.
Bake for 15-18 minutes (depending on the thickness of the fish) or until fish is firm and almost opaque all the way through and reads 145°F on an instant-read thermometer.
Serve with the reserved chimichurri sauce. Eat up, Mama!
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