Home Recipes Grilled Halibut with Chimichurri

Grilled Halibut with Chimichurri

Serves 4 Grill

Ingredients

  • 4 halibut fillets (6 oz each, at least 1 inch thick)
  • 1 cup packed parsley leaves
  • 3 cloves garlic
  • 2 Tbsp red wine vinegar
  • ½ tsp red pepper flakes + ½ tsp dried oregano
  • ½ cup olive oil, plus more for the fish
  • Kosher salt and black pepper

Method

  1. Pulse parsley, garlic, vinegar, pepper flakes, and oregano; stir in the oil and season. Set the chimichurri aside.
  2. Heat a grill to medium-high and oil the grates well. Oil and season the halibut.
  3. Grill 4–5 minutes per side, flipping once, until just opaque (130–135°F).
  4. Spoon chimichurri generously over the top.

Chef's tip

Halibut is lean and unforgiving — pull it the moment it turns opaque.

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