Friday, March 23, 2012

Lenten Fish on Friday: Seared Chimichurri Halibut

Today, we will bring a little taste of coastal Latin America to our table.  Make the sauce ahead, doubling the recipe, and serve over grilled steak. Marinate the fish the night before and set your rice cooker to go off after work.  And, with a little forethought, you have a quick, easy week-night supper.  Serve over Cilantro-Lime Rice and top with Chimichurri Sauce alongside a salad.  Delicious!

Seared Chimichurri Halibut
4 Halibut filet
1 T freeze-dried cilantro
zest and juice of 1 orange
1/2 t garlic powder
1/4 t salt
2 T rice oil
additional oil for frying
1 batch Cilantro-Lime Rice

Chimichurri Sauce:
1 bunch fresh cilantro
1 bunch fresh parsley
5 cloves garlic
2T red onion or green onion (optional)
1 T honey
juice of 1 lemon or lime
1/4 t salt
rice oil
  1. Mix cilantro, orange juice, orange zest, galic powder, salt and oil in a Ziploc bag.
  2. Add halibut and allow to marinate in the refrigerater 4-6 hours.
  3. In the mean time, make your Cilantro-Lime Rice and Chimichurri Sauce.
  4. To make the Chimichurri Sauce, place all ingredients in a blender and blend until smooth like a pesto sauce.
  5. Taste the sauce and adjust the seasoning to your taste.
  6. Remove halibut from the refrigerator.
  7. Heat a nonstick skillet with a little oil.
  8. When skillet is hot, gently place your halibut in the bottom.
  9. Cook for about 7-10 minutes or until browned, then flip.
  10. Cook about 7 minutes until this side is brownand flaky.
  11. Remove from the pan.
  12. Serve the fish over Cilantro-Lime Rice and top with Chimichurri Sauce.

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