Prep time
30 mins
Cooking Time
10 mins
Serves
2
Ingredients
Ingredients
For the fish:
- 1lb MSC certified halibut (or similar white fish)
- 3 close garlic, minced
- Juice from 1 large lemon
- ½ cup dry white wine
- ¼ cup olive oil
- Sea salt and black pepper
For the chimichurri sauce:
- 1 cup fresh parsley
- 1 cup fresh cilantro
- 3 cloves garlic, peeled
- 2 tbsp fresh lemon juice
- 2 tbsp red wine vinegar
- 1/2 cup olive oil
- Sea salt, black pepper, and red pepper flakes to taste
Method
Method
- Start by preparing the halibut. Combine garlic, lemon juice, wine, and olive oil in a shallow dish.
- Cut halibut into 4 portions. Place portions into the dish with the marinade and coat well. Refrigerate for 25 minutes.
- While the fish is marinating, make the chimichurri sauce. Combine all ingredients except the olive oil in a food processor.
- Pulse ingredients until rough-chopped. Slowly add the olive oil while pulsing the mixture and stop once it’s combined. Set aside until fihs is finished.
- Heat 1 tsp olive oil in a skillet over medium heat.
- Remove halibut from the marinade and season with salt and pepper. Place in the hot pan and cook until a golden crust forms on the bottom of the fish, about 4 minutes.
- Flip fish and cook on the other side until cooked through. Drizzle with chimichurri sauce and serve.