Grilled Halibut with Chimichurri

Ingredients

Halibut
1 lb halibut portions
Pinch of sea salt & pepper

Chimichurri Sauce
1 cup packed parsley, washed & dried
5 garlic cloves, peeled
2 Tbsp fresh oregano leaves
½ cup extra virgin olive oil
¼ cup red white vinegar
¼ tsp red pepper flakes
1 tsp salt

Directions

To prepare chimichurri:

  1. 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.
  2. 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.

To prepare fish:

  1. Prepare the grill for fish.
  2. Pat dry halibut portions, sprinkle with sea salt and pepper and keep chilled.
  3. Grill Halibut for 10 minutes per inch of thickness, turning over halfway through cook time.
  4. Serve with seasonal greens & grilled vegetables.