Prepare to transform your ordinary dinner into an extraordinary culinary adventure with this mouthwatering Grilled Halibut with Chimichurri recipe! Imagine tender, perfectly grilled halibut kissed by flames, topped with a vibrant, zesty chimichurri sauce that will make your taste buds dance with joy. This Argentinian-inspired dish is not just a meal—it's a sensory experience that combines the delicate sweetness of fresh halibut with the bold, herbaceous punch of chimichurri, promising to elevate your home cooking from mundane to magnificent.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Argentinian
Serves: 4 servings
Ingredients
- 4 halibut fillets
- 1/2 cup parsley, chopped
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 2 tbsp red wine vinegar
- 1 tsp red pepper flakes
- Salt and pepper to taste
Instructions
- Begin by preparing the chimichurri sauce. In a medium bowl, combine the chopped parsley, minced garlic, red wine vinegar, red pepper flakes, and olive oil. Stir well to combine all the ingredients. Season with salt and pepper to taste. Set aside to allow the flavors to meld while you prepare the halibut.
- Preheat your grill to medium-high heat. Make sure the grates are clean and lightly oiled to prevent the halibut from sticking.
- While the grill is heating, season the halibut fillets with salt and pepper on both sides. This will enhance the flavor of the fish.
- Once the grill is ready, place the halibut fillets skin-side down on the grill. Grill for about 4-5 minutes without moving them to allow for nice grill marks to form.
- Carefully flip the halibut fillets using a spatula. Grill for an additional 4-5 minutes on the other side, or until the fish is opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
- Once cooked, remove the halibut from the grill and let it rest for a couple of minutes.
- To serve, place the grilled halibut fillets on a plate and generously drizzle the chimichurri sauce over the top. You can also serve additional chimichurri on the side for dipping.
- Enjoy your Grilled Halibut with Chimichurri alongside your favorite sides, such as grilled vegetables or a fresh salad.
Tips
- Temperature is Key: Ensure your grill is at medium-high heat to achieve those beautiful grill marks without overcooking the fish.
- Pat Dry for Perfection: Before seasoning, pat the halibut fillets dry with paper towels to help achieve a better sear and prevent sticking.
- Don't Overcrowd: Grill the halibut in batches if needed, giving each fillet enough space to cook evenly.
- Let it Rest: Allow the fish to rest for a couple of minutes after grilling to help retain its moisture and ensure juiciness.
- Fresh Ingredients Matter: Use fresh parsley and high-quality olive oil for the most vibrant chimichurri sauce.
- Customize Your Heat: Adjust the red pepper flakes to suit your spice tolerance—more for heat lovers, less for those who prefer mild flavors.
- Serve Immediately: Chimichurri is best enjoyed fresh, so prepare it just before serving for maximum flavor impact.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 2g
Protein: 26g
Fat: 16g
Saturated Fat: g
Cholesterol: 80mg
