Pan-Roasted Alaska Halibut With Chimichurri
Chimichurri is not just for steak.
Mar 31, 2025
Chimichurri, a fresh, spicy, herb sauce popular in Argentina, reflects the mix of Spanish and Italian influences of the country, and the overall taste and preparation may be inspired by Genovese pesto. Legend has it that the name comes from an Irishman named Jimmy McCurry, who is credited with creating it while marching with the troops of General Belgrano in the cause of Argentine independence. However “Jimmy McCurry” was difficult for the native people to say, so the sauce became known as “chimichurri”... an apocryphal tale, perhaps, but plausible. We'll buy it.
Our version is on the mild side; if you want it hotter, omit seeding the jalapeños. Vinegar can also be added for more “bite.” Pair with a cold glass of Sauvignon Blanc.
- Blender or food processor
- 10-12 inch ovenproof frying pan
- 34 cup chopped fresh cilantro, divided
- 34 cup chopped Italian parsley, divided
- 1 tablespoon organic dried oregano
- 112 fresh jalapeño chilies (about 1 3/4 ounces total), rinsed, stemmed and seeded
- 2 cloves garlic, peeled
- 12 yellow onion, diced
- 6 tablespoons plus 1 teaspoon extra virgin olive oil
- 5 tablespoons lime juice
- 112 teaspoons kosher sea salt
- 4 Vital Choice halibut (4-6 ounces each)
- 2 cups long-grain white rice
- Organic black pepper
- 1 tablespoon butter (or Olio)
- Blend 1/2 cup cilantro, 1/2 cup parsley, oregano, jalapeños, garlic, onion, 6 tablespoons olive oil, lime juice and 1/2 teaspoon salt in a blender or food processor until smooth. Taste and add more salt if desired. Scrape chimichurri into a small bowl.
- Combine rice, 3 3/4 cups water and 1 teaspoon salt in a 4 to 5 quart pan. Cover and bring to a boil over high heat. Reduce heat and simmer until rice is tender, 15 to 18 minutes. Remove from heat, sprinkle remaining 1/4 cup cilantro and 1/4 cup parsley over and fluff rice with a fork, mixing in herbs.
- Meanwhile, preheat oven to 375 F. Rinse halibut and pat dry. Sprinkle all over with salt and black pepper. Melt butter with 1 tablespoon olive oil in a 10 to 12 inch ovenproof frying pan over medium-high heat. Add halibut and cook until browned on the bottom, about 3 minutes. Turn portions over and transfer pan to the oven. Bake just until fish is opaque throughout, about 10 minutes.
- Spoon "green" rice onto dinner plates and top each mound with a halibut portion. Drizzle a little chimichurri over each piece of halibut; serve remaining sauce at the table to add to taste.
This recipe works great with sablefish (black cod) if halibut is not available.
