Pan-Grilled Halibut with Chimichurri
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Other Time: 30 minutes minutes
Yield: 4 servings (serving size: 1 fillet and about 2 teaspoons sauce)
1 tablespoon chopped fresh basil
1 tablespoon finely chopped shallots
1 1/2 tablespoons olive oil
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
Cooking spray
4 (6-ounce) halibut fillets
2. 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
CALORIES 227 ; FAT 8.8g (sat 1.2g,mono 4.9g,poly 1.7g); CHOLESTEROL 52mg; CALCIUM 80mg; CARBOHYDRATE 1.1g; SODIUM 384mg; PROTEIN 34.2g; FIBER 0.1g; IRON 1.5mg
Cooking Light, JANUARY 2010
Ingredients
- 1 1/2 tablespoons chopped fresh cilantro
- 1 tablespoon chopped fresh basil
- 1 tablespoon finely chopped shallots
- 1 1/2 tablespoons olive oil
- 1 1/2 tablespoons fresh lemon juice
- 1/2 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper, divided
- Cooking spray
- 4 (6-ounce) halibut fillets
Instructions
2. 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
CALORIES 227 ; FAT 8.8g (sat 1.2g,mono 4.9g,poly 1.7g); CHOLESTEROL 52mg; CALCIUM 80mg; CARBOHYDRATE 1.1g; SODIUM 384mg; PROTEIN 34.2g; FIBER 0.1g; IRON 1.5mg
Cooking Light, JANUARY 2010
