Pan-Grilled Halibut with Chimichurri and Blistered Tomatoes

Spooning the bright and herbaceous chimichurri over the top of a simple, grilled halibut adds a delicious flavor to this outstanding fish. Serve the fish with an easy side of blistered mini tomatoes and you have a lovely meal.

Pan-Grilled Halibut with Chimichurri and Blistered Tomatoes

Spooning the bright and herbaceous chimichurri over the top of a simple, grilled halibut adds a delicious flavor to this outstanding fish. Serve the fish with an easy side of blistered mini tomatoes and you have a lovely meal. Serves 2.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Main Course
Servings 2

Ingredients
  

Halibut:

Blistered tomatoes:

Chimichurri (makes about 1 1/2 cups):

  • 1 packed cup Italian parsley
  • 1 packed cup cilantro
  • 1/2 cup chopped red onion
  • 2 Tbsp lemon juice
  • 2 Tbsp red wine vinegar
  • 1/4 tsp ground cumin
  • 1/4 tsp crushed red pepper flakes
  • 1/4 to 1/2 tsp salt to taste
  • 2 to 3 cloves garlic*
  • 1/2 cup Sigona’s Fresh Press extra virgin olive oil *substitute Sigona’s Garlic Oil, if desired, then eliminate or reduce number of garlic cloves

Instructions
 

  • Directions: Oil an indoor grill pan or skillet and preheat over medium to medium-high heat. Season both sides of the halibut filets with salt and pepper.
  • When pan is hot, add the filets and cook for 3 to 4 minutes a side, flipping once, until centers of fillets are just opaque, depending on thickness. (Internal temp should be 145ºF.) Set aside and keep warm.
  • For the blistered tomatoes, heat the olive oil over medium-high. When hot, add the tomatoes; shake the pan to ensure tomatoes are totally coated in oil. Allow to cook, without moving tomatoes, for 2 to 3 minutes, then shake the pan to rotate tomatoes; cook another 1 to 2 minutes or until blackened spots appear (careful of splattering oil).
  • To serve: Plate the halibut fillets and some of blistered tomatoes alongside the fish. Spoon some chimichurri over the fish; serve remaining chimichurri on the side.
  • For the Chimichurri: Place all ingredients except for the olive oil in a food processor. With the blade running, drizzle in the olive oil, processing until the mixture is smooth.
  • Chimichurri can be refrigerated, but should be brought back to room temperature before serving.
Keyword Swordfish
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2 Responses

  1. Sally Keep says:

    There is no print button for the recipe??

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