Grilled Halibut With Chimichurri Food

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GRILLED HALIBUT WITH CHIMICHURRI



Grilled Halibut with Chimichurri image

Provided by Lillian Chou

Categories     Garlic     Low Carb     Quick & Easy     Low Cal     Lemon     Halibut     Spice     Summer     Grill     Grill/Barbecue     Healthy     Low Cholesterol     Shallot     Parsley     Gourmet

Yield Makes 4 servings

Number Of Ingredients 9

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 teaaspoon 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

Steps:

  • 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.

CHIMICHURRI HALIBUT



Chimichurri Halibut image

Chimichurri is a staple on my Cafe YK menu. The combination of acidity and fresh herbs meld well with fresh Alaskan Halibut.

Provided by Chef Michael Callah

Categories     South American

Time 1h4m

Yield 6 serving(s)

Number Of Ingredients 11

36 ounces halibut fillets (6, 6oz fillets)
1/4 cup shallot, diced
2 garlic cloves, minced
1 tablespoon white wine vinegar
1 tablespoon lemon juice, fresh
1 sprig fresh thyme leave
1 sprig fresh oregano
1/4 cup flat leaf parsley, fresh
1 teaspoon dried chipotle powder
1/4 cup extra virgin olive oil
salt and pepper

Steps:

  • Mix together vinegar, lemon juice, shallots and garlic.
  • Let stand for 30 minutes before continuing.
  • Finely chop herbs and mix with garlic and shallots and vinegar mixture.
  • Whisk in chipotle and extra virgin olive oil.
  • Your Chimichurri should be thick and sauce-like with a good amount of acidic and highly seasoned, flavor.
  • Marinade the halibut in the chimichuri for at least 30 minutes then discard sauce.
  • grill the halibut fillets for 2-3 minutes per side.

GRILLED HALIBUT WITH SAUCE GRIBICHE



Grilled Halibut with Sauce Gribiche image

You might not be familiar with the French sauce gribiche, but it's very tasty and you can make an easy version at home. I think of it as a mix of egg salad and tartar sauce, which makes it perfect for fish in my opinion. Chefs also use gribiche on meats that need zing or to balance out the gaminess of dishes like beef tongue. Most people love salmon, but I really think halibut is the versatile vanilla ice cream of fish. Its mild flavor and meatiness are great for both fish lovers and folks who are undecided.

Provided by Jet Tila

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

3 tablespoons (45 milliliters) Dijon mustard
2 tablespoons (30 milliliters) white wine vinegar
3 ounces (90 milliliters) extra-virgin olive oil
3 to 5 cornichons, cut into small dice
2 tablespoons (30 milliliters) capers
3 hard-boiled eggs (see Cook's Note), peeled and roughly chopped
3 tablespoons (45 milliliters) chopped parsley
1 tablespoon (15 milliliters) lemon zest
Kosher salt and freshly ground black pepper
Four 6-ounce (170-gram) skinless halibut fillets, each about 1-inch thick
Kosher salt and freshly ground black pepper
1 teaspoon paprika
1 tablespoon (15 milliliters) extra-virgin olive oil, more to taste

Steps:

  • For the sauce gribiche: Add mustard, vinegar and olive oil in a mini prep food processor. Pulse about 3 to 5 times until emulsified. Add the cornichons, capers and eggs, pulse two more times until the mixture is combined but still chunky and uneven. Transfer to a small bowl and stir in the parsley and lemon zest. Season to taste with salt and black pepper. Refrigerate until serving.
  • For the halibut: When ready to grill, preheat one side of the grill to high and leave one side cool, creating indirect heat. Season each fillet with salt, pepper and paprika. Drizzle olive oil on top.
  • Place the fillets over the cool side of the grill, close the lid and cook for about 8 to 10 minutes. For more color, you can finish the fish on the hot side for about 1 to 2 minutes. Serve with 2 to 3 tablespoons of sauce gribiche on each fillet, or more if you wish.

STEAK AND HALIBUT CHIMICHURRI



Steak and Halibut Chimichurri image

Good looking surf and turf recipe from Family Circle. You will need at least 30 minutes for marinating.

Provided by Kim127

Categories     Halibut

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 cup olive oil
1/3 cup fresh lime juice
4 garlic cloves, minced
1/2 small onion, chopped (1/4 cup)
1/4 cup fresh cilantro, chopped
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
4 strips steaks (each about 1/2 inch thick, 1-1/2 pounds total)
1 lb halibut fillet, with skin

Steps:

  • To make chimichurri sauce mix oil, lime juice, garlic, onion, cilantro, oregano, salt, cayenne and black pepper (can be made up to 3 days ahead and refrigerated, covered).
  • In plastic food-storage bag, combine 1/3 cup chimichurri sauce and steaks; seal.
  • Cut halibut fillet into 4 serving pieces. In a second plastic food-storage bag, combine 1/3 cup chimichurri sauce and halibut; seal.
  • Reserve remaining 1/3 cup sauce.
  • Marinate steak and halibut in refrigerator 30 minutes.
  • Prepare outdoor grill with hot coals arranged for direct grilling, or heat gas grill for direct grilling. Remove steak and halibut from marinade; discard marinade.
  • Grill steak and halibut 10 minutes, covered, turning steak after 5 minutes for medium-rare, and halibut flakes when prodded with a fork. Serve steak and fish with reserved chimichurri sauce.

Nutrition Facts : Calories 429.5, Fat 30.6, SaturatedFat 4.8, Cholesterol 90.5, Sodium 403.4, Carbohydrate 3.8, Fiber 0.4, Sugar 0.8, Protein 34.4

PAN-GRILLED HALIBUT WITH CHIMICHURRI RECIPE - (4/5)



Pan-Grilled Halibut with Chimichurri Recipe - (4/5) image

Provided by Grammie926

Number Of Ingredients 9

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

Steps:

  • 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.

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