Pan-Grilled Halibut with Chimichurri

By DJCurtis83

Time: 30 minutes

Prep Pointer: You’ll get more juice from a room-temperature lemon.

Serve with Charred Vegetable Rice: Cook 1 cup long-grain white rice according to package directions, omitting salt and fat. Heat 1½ tablespoons olive oil in a large cast-iron skillet over medium-high heat. Add ½ cup thawed frozen whole-kernel corn and ½ cup chopped zucchini to pan; sauté 3 minutes or until vegetables are charred. Stir in ½ cup halved grape tomatoes and 1⁄3 cup chopped green onions; sauté 1 minute or until tomatoes almost wilt. Combine vegetable mixture, rice, and ¾ teaspoon salt.

Ingredients

• 1 1/2 tablespoons chopped fresh cilantro
• 1 tablespoon chopped fresh basil
• 1 tablespoon finely chopped shallots
• 1 1/2 tablespoons olive oil
• 1 1/2 tablespoons fresh lemon juice
• 1/2 teaspoon salt, divided
• 1/4 teaspoon freshly ground black pepper, divided
• Cooking spray
• 4 (6-ounce) halibut fillets

Details

Servings 4

Preparation

Step 1

1. Combine the first 5 ingredients in a medium bowl; stir in 1/4 teaspoon salt and 1/8 teaspoon pepper.

2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle remaining 1/4 teaspoon salt and 1/8 teaspoon pepper over fish. Add fish to pan; cook 4 minutes on each side or until desired degree of doneness. Serve with sauce.