Make the chimichurri sauce according to the recipe and set aside until ready to use.
Next, season the halibut on both sides with salt and pepper.
Add the oil to a large frying pan and heat over high heat until it begins to lightly smoke.
Place in the halibut fillets, turn the heat down to medium-high, add in the butter and cook for 3 to 3 ½ minutes per side or until golden brown and cooked throughout.
Let the fish rest for 1 to 2 minutes before pouring on some of the chimichurri sauce and garnishing with optional lemon slices.
Notes
Make-Ahead: You can keep warm covered in a pan for up to 15 minutes before serving, but this recipe is meant to be eaten as soon as it is done being cooked.How to Store: Cover and keep it in the refrigerator for up to 3 days. This will freeze covered for up to 3 months. Thaw in the refrigerator for 1 day before reheating.How to Reheat: Place the desired number of halibut with sauce in a pan and heat in the oven at 350° for 5-6 minutes or until hot.You can use frozen halibut; just be sure it’s completely thawed before using.Pat the halibut down with paper towels as it will help release it from the pan when ready to flip over.This recipe is very versatile so just about any fish will work with the chimichurri sauce.