I received a lot of emails about the Chimichurri Sauce from my lamb chop post
, so I decided to do a post focusing on this delicious condiment from Argentina. According to my friend who is Argentinean, this sauce is a perfect expression of traditional cuisine, where a protein is simply salted, cooked and seasoned with herbs. Chimichurri can be used as a sauce for a variety of foods and also makes a great marinade. Also, with the garlic, parsley and lemon juice, this sauce is perfect for the upcoming flu season.
Chimichurri Sauce is traditionally prepared with steak (especially skirt steak), however it can be used to season just about anything. And don’t be deterred if you are a vegetarian—this sauce is great over grilled vegetables or tossed with grains or pasta. For this meal, I decided to pair it with my favorite fish, halibut. Halibut is a sweet white fish that is firm and easy to cook. It is nutrient-dense, providing high levels of protein, selenium, magnesium, phosphorus, potassium and B vitamins. Halibut, like other cold water fish, is known for its beneficial Omega-3 essential fatty acids. Omega-6 fatty acids are plentiful in the American diet and it is important to eat enough Omega-3’s to keep a proper balance between the two. A lack of this balance promotes inflammation which contributes to many chronic diseases. Getting enough Omega 3’s is important for heart health, stroke prevention, lowering cholesterol, cancer prevention, improved mood, as well as healthy hair, skin and nails.
Print Recipe INGREDIENTS
- ¼ cup extra-virgin olive oil
- 2 tablespoons lemon juice
- 2 teaspoons water
- 1 tablespoon finely minced garlic
- ½ teaspoon red pepper flakes
- ½ cup chopped flat leaf parsley, packed
- sea salt and black pepper (about ¼ teaspoon each of salt and pepper)
- 2 halibut fillets, about 6 ounces each
- 1 tablespoon olive oil
Combine the first six ingredients and let sit for at least 2 hours before serving. Simple!
Meanwhile, prepare grill pan by brushing it with oil. Then place on the stove over medium-high heat. Pat fish dry, then brush with extra-virgin oil and sprinkle both sides with salt and pepper.
Grill fish, turning once, until just cooked through. This should take about 8 to 10 minutes total. Remember, once you put the fish down, don’t move it until you are ready to turn it or it will stick.
Serve fish drizzled with some of the chimichurri sauce and serve the remainder on the side.