Baked Halibut with chimchurri

Photo by Debbie Q.
Adapted from thekitchn.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from thekitchn.com

Ingredients

  • For the chimichurri:

  • 3

    cloves garlic

  • 1

    small shallot

  • 1

    cup parsley

  • 1/4

    cup cilantro

  • 1/4

    cup extra virgin olive oil

  • 3

    tablespoons red wine vinegar

  • 2

    tablespoons water

  • 1

    teaspoon red pepper flakes

  • 1/2

    teaspoon salt, plus more for seasoning fish

  • 1 1/2

    pounds halibut, cut into 4 portions

Directions

Combine all the chimichurri ingredients in a small food processor and blend until smooth. (Alternatively, you can finely chop the garlic, shallot and herbs by hand. Mix with the remaining ingredients in a small bowl.) Let sit at room temperature for at least 20 minutes, or cover and refrigerate up to 1 day. Preheat the oven to 375°F. Lightly season the fish with a little salt. Rub all sides of each piece of fish with about 1 tablespoon of the chimichurri and place in a baking dish. Reserve the remaining sauce for serving. Bake for 12-20 minutes — depending on the thickness of the fish — or until fish is firm and almost opaque all the way through. Serve with a little of the reserved chimichurri sauce spooned over each piece. Recipe Notes If you can't find halibut, substitute another mild, lean white fish like cod. (You may need to adjust the cooking time based on the thickness of the fish.)

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