Yield: 4 servings
This recipe was inspired by the herbs in my garden. Traditionally, chimichurri is made with fresh parsley, garlic, vinegar, olive oil and red pepper flakes. Herb-y and fresh it adds great flavor to steak, chicken and seafood. In this version, I substitute cilantro and lemon juice with great results. I served it with roasted patty pan squash tossed with chickpeas, parsley, lemon juice, salt and pepper.
Chimichurri sauce is a quick, easy and healthy way to add tons of flavor to any dish. It’s also delicious with beef, chicken or shrimp and pasta. You can also toss it into roasted vegetables or stir it into rice. Enjoy!
- 1/3 cup olive oil
- 1/4 cup fresh lemon juice
- 1 tablespoon water
- 1 tablespoon minced garlic
- 1 tablespoon minced red onion
- 3/4 teaspoon red pepper flakes
- 3/4 cup cilantro (about 1 bunch), chopped
- 4 6-ounce halibut steaks
- olive oil, salt, pepper
- Add the olive oil, lemon juice, water, garlic, red onion, red pepper flakes and cilantro to the bowl of a food processor. Process into a chunky puree. Add 1/2 teaspoon each salt and pepper. Pulse to combine. Set mixture aside, at room temperature, for about 30 minutes.
- Prepare the grill for medium/medium-high heat.
- Rinse and pat the fish dry with a paper towel. Lightly brush both sides with olive oil and add a sprinkle of salt.
- The “Canadian Rule” for cooking fish is 10 minutes total cooking time for every inch of thickness at the thickest point. If using a gas grill, place the fish over direct heat, close the lid, and cook for about 4 minutes. Shift the burners so that the fish is over indirect heat for the remaining 4-6 minutes (lid closed), depending on thickness. Plate fish (grill marks on top) and serve topped with chimichurri sauce. Rejoice.