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 Swordfish with Chimichurri and Blistered Tomatoes
- Salt and pepper to taste
- 2 halibut filets
- Sigona’s Fresh Press Extra Virgin Olive Oil for oiling grill
- Chimichurri for serving (recipe follows)
- 2 Tbsp Sigona’s Fresh Press Extra Virgin Olive Oil Mix it up! Try one of our infused oils, such as basil or garlic
- 1 pint mini 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
- 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.