Grilled Halibut with Chimichurri Recipe

  • 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
  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.
  2. Meanwhile, prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).
  3. Pat fish dry, then brush with vegetable oil and sprinkle with 1/2 tsp salt and 1/4 tsp pepper (total).
  4. Oil grill rack, then grill fish, covered only if using a gas grill, turning once, until just cooked through, 8 to 10 minutes total.
  5. Serve fish drizzled with some of chimichurri; serve remainder on the side.