Chimichurri Halibut Recipes
GRILLED HALIBUT WITH CHIMICHURRI
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
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.
STEAK AND HALIBUT CHIMICHURRI
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
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
CHIMICHURRI HALIBUT
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
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.
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HALIBUT WITH CHIMICHURRI - TWO CUPS OF HEALTH
From twocupsofhealth.com
5/5 (1)Total Time 11 minsCategory Main Course, SeafoodCalories 120 per serving
- In a small food processor add basil leaves, parsley, cilantro, shallots and lemon juice. Process 1 minute.
- Then add olive oil, 1/4 Tsp sea salt and 1/4 Tsp pepper. Process again for 1-2 minutes and set aside.
- Heat Cuisinart Griddler to high setting. When light turns green, lightly spray oil on both sides of grill.
- Sprinkle each side of halibut filets with remaining 1/4 Tsp each of salt and pepper. Place on the grill and close the lid. Grill for 3-4 minutes until fish flakes with a fork.
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CHIMICHURRI HALIBUT TACOS RECIPE | MYRECIPES
From myrecipes.com
3.5/5 (10)Total Time 2 hrs 25 minsServings 6Calories 266 per serving
- Place first 5 ingredients in a food processor; process until finely chopped. Slowly pour oil through food chute; process until smooth. Place fish in a shallow dish; rub mixture over fish. Cover and chill 2 hours.
- Sprinkle fish with salt and black pepper. Place fish on a grill rack coated with cooking spray, and grill for 4 minutes on each side or until desired degree of doneness. Remove from grill. Break fish into chunks. Heat tortillas according to package directions. Divide fish evenly among tortillas.
- Sustainable Choice: Wild-caught Alaskan halibut is the best option. If not available, opt for other U.S. or Canadian wild-caught Pacific halibut, or substitute striped bass or U.S. line-caught cod.
HALIBUT WITH CILANTRO MINT CHIMICHURRI - FLAVOR THYME RECIPES
From flavorthymerecipes.com
Cuisine American, ArgentineanCategory Main CourseServings 4Estimated Reading Time 4 mins
- In a food processor or mortar and pestle add the cilantro, mint, garlic, shallot, juice and zest of a lemon, and olive oil and blend to combine. Stir in the finely diced chili and season with salt and pepper to taste. Reserve until needed.
- Take the halibut out of the refrigerator 15-20 minutes before and let it come to room temperature. Pat the fish down with a paper towel to remove all moisture and generously season both sides with salt and pepper to taste.
GRILLED KETO HALIBUT STEAKS WITH BASIL CHIMICHURRI SAUCE ...
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5/5 (6)Category Main CourseCuisine ArgentinianCalories 422 per serving
- Place all ingredients for the basil chimichurri sauce in a food processor and process until basil leaves are small and even in size. Set aside.
- Place on the preheated grill and cook covered until just cooked through, about 4-5 minutes on each side. The fish should flake easily.
PAN-GRILLED HALIBUT WITH CHIMICHURRI RECIPE | MYRECIPES
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5/5 (33)Calories 227 per serving
- Combine the first 5 ingredients in a medium bowl; stir in 1/4 teaspoon salt and 1/8 teaspoon pepper.
- 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.
- Wine note: The green herbs and tangy citrus in the chimichurri here need a bright, herbal white: sauvignon blanc. Discover the Clayhouse label out of California's powerhouse Central Coast. Their 2008 Sauv Blanc ($15) is racy with lime, green apple, crisp stone fruit, and green herbs, with enough body to stand up to the meaty fish. —Sara Schneider
GRILLED HALIBUT WITH CHIMICHURRI - PACIFIC SEAFOOD
From pacificseafood.com
Category Seafood, DinnerEstimated Reading Time 30 secs
- Place parsley, garlic, and oregano in the workbowl of a food processor. Pulse until finely chopped, stopping to scrape down the sides of the bowl as necessary.
- Transfer to a medium bowl and whisk in oil, vinegar, salt, and red pepper flakes. Use immediately or store in the refrigerator for up to 2 days.
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