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.
Ingredients
- 2 8- ounce fresh skinless halibut fillets
- 2 tablespoons oil
- 1 teaspoon unsalted butter
- 1/2 chimichurri sauce recipe
- Salt and pepper to taste
Instructions
- 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
The most common mistake I see with chimichurri is people chopping the herbs too coarsely. You want everything finely minced so the flavors release into the oil and vinegar. Big chunks of parsley look like a garnish, not a sauce. The finer the mince, the more flavor you get in every bite especially when you pair it with pan seared halibut.
Seed the pepper: The heat should be a whisper in the background, not the main event. Seeding the red finger pepper removes most of the capsaicin while keeping the flavor and color.
Make extra chimichurri: I always double the sauce. It keeps covered in the refrigerator for up to a week and gets better after a day because the flavors continue to develop. I put leftovers on grilled steak, my homemade scrambled eggs, and sandwiches.
Let the chimichurri sit: I make it at least 10 minutes before serving so the vinegar has time to pull flavor out of the herbs. Fresh-made chimichurri is good, but chimichurri that has rested is significantly better.
Do not cook the chimichurri: It is a raw sauce. Heating it dulls the vibrant herb flavor and changes the color from bright green to muddy brown. I always spoon it on after the fish is off the heat.
The vinegar is non-negotiable: Red wine vinegar is what makes chimichurri taste like chimichurri. Do not substitute with lemon juice or white vinegar because the flavor profile will be completely different.
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.
Nutrition
Calories: 272kcalCarbohydrates: 1gProtein: 26gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 75mgSodium: 99mgPotassium: 617mgFiber: 1gSugar: 1gVitamin A: 162IUCalcium: 11mgIron: 1mg