Halibut with Chimichurri Sauce

My easy halibut with chimichurri sauce pairs a golden pan-seared fillet with a bright herby Argentine sauce made from fresh parsley, oregano, garlic, and red wine vinegar. It comes together in under 30 minutes and is one of the freshest tasting fish dishes I make.

I am obsessed with chimichurri sauce. I put it on steak, on chicken, on grilled vegetables, and once you taste it on halibut you are going to want to put it on everything too. It goes great on so many things, but something about the way the tangy herb sauce hits the mild flavor of halibut elevates this pairing beyond the rest. If you are a seafood fan like me, you should also try my seafood paella or my crab cakes for two more recipes that never disappoint.

Halibut with Chimichurri Sauce

Chimichurri originated in Argentina as a condiment for grilled meats, particularly among the gauchos (cowboys) of the Pampas region. The sauce dates back to the 19th century and was originally a way to add flavor and moisture to meats cooked over an open flame. Pairing it with fish instead of beef is a more modern take, but it works great, in my opinion, as the acidity of the red wine vinegar and the brightness of the fresh herbs cut through the richness of a pan-seared fillet.

What makes my recipe different from most halibut dishes is that the sauce drives all the flavor, and it is made completely separate from the cooking. I make the chimichurri first by combining a handful of ingredients. I add a link in the ingredients section for the exact amount of each. Then I sear the halibut in a hot pan with a little butter until it is golden on both sides. No complicated pan sauce, no deglazing, no reduction. I just spoon the chimichurri right over the seared fish, and it is done.

I always make extra chimichurri because it stores well in the refrigerator for up to a week and I end up putting it on leftovers, sandwiches, and whatever else I cook that night. I brought this to a dinner party last summer and the host asked me to leave the extra chimichurri behind because he wanted it for his steaks the next day. That is how good this sauce is. Now, grab a pan and let’s make this easy halibut with chimichurri sauce recipe.

Ingredients and Substitutions

The beauty of this recipe is the contrast between a simple seared fillet and a sauce with serious depth. The halibut needs almost nothing because the chimichurri is the star here. Here is what I use:

• Halibut – I use fresh, skinless fillets. Halibut has a mild, slightly sweet flavor with a firm texture that holds up well to searing. You can substitute cod, mahi mahi, or sea bass. Frozen halibut works if it is completely thawed and patted dry before cooking.
• Oil – Any neutral oil with a high smoke point for searing. I use avocado oil or vegetable oil.
• Butter – A small amount of unsalted butter goes in the pan during searing to promote browning and add flavor. It also helps release the fish from the surface.
• Chimichurri Sauce – I use my homemade chimichurri sauce for this recipe and I highly recommended.

How to Make Halibut with Chimichurri Sauce

Make the chimichurri first: I finely mince the parsley, oregano, red finger pepper, and garlic and combine them in a medium bowl. I add the red wine vinegar and olive oil, season with salt and pepper, and mix everything together. I set it aside while I cook the fish.

Season the halibut: I pat the fillets dry with paper towels on both sides and season generously with salt and pepper.

Heat the pan: I add oil to a large frying pan and heat over high heat until it just begins to lightly smoke.

Sear the halibut: I place the fillets in the pan and immediately turn the heat down to medium-high. I add butter and cook for 3 to 3 1/2 minutes on the first side without touching the fish.

Flip and finish: I flip the fillets and cook for another 3 to 3 1/2 minutes on the second side until golden brown and cooked through. The fish should be opaque and flake apart when pressed.

Rest briefly: I remove the halibut from the pan and let it rest on a plate for 1 to 2 minutes. This short rest lets the juices settle and keeps the fish moist when sliced or served whole.

Spoon on the chimichurri: I spoon a generous amount of chimichurri directly over each fillet. I do not go light here because the sauce is the star. I garnish with lemon slices.

Serving Suggestions

This is the dinner I make when I want an elevated meal that takes less than 30 minutes. I plate the halibut over roasted baby potatoes and let the chimichurri drip down into everything on the plate. The herby and tangy sauce against the crispy potatoes is a combination I never get tired of.

For a Latin-inspired spread, I serve the halibut alongside Mexican street corn, a bowl of pico de gallo for the table, and Cuban black beans on the side. I highly recommend it!

Make-Ahead and Storage

Make-Ahead: The chimichurri can and should be made ahead. I make it up to 2 days in advance and store it covered in the refrigerator. The halibut is best cooked and served immediately.

How to Store: I cover and refrigerate leftover halibut with chimichurri for up to 3 days. It freezes covered for up to 3 months. I thaw in the refrigerator for 1 day before reheating.

How to Reheat: I place the halibut in an oven-safe dish and heat at 350°F for 5 to 6 minutes until warmed through. I add fresh chimichurri on top after reheating rather than reheating the original sauce with the fish.

More Fish Recipes

• Swordfish Recipe
• Pan Seared Halibut with Lemon Dill
• Blackened Salmon
• Halibut with Honey-Soy Glaze
• Baja Fish Tacos