GRILLED HALIBUT w/CHIMICHURRI

By BobD

Ingredients

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

Details

Servings 4
Adapted from gourmet.com

Preparation

Step 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. Let chimichurri stand 20 minutes.

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

Pat fish dry, then brush with vegetable oil and sprinkle with 1/2 tsp salt and 1/4 tsp pepper (total).

Oil grill rack, then grill fish, covered only if using a gas grill, turning once, until just cooked through, 8 to 10 minutes total.

Serve fish drizzled with some of chimichurri; serve remainder on the side.

COOKS NOTES:

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.