Joel always asks me to cook halibut, now you have to understand that he doesn’t really like fish, so this request is a bit odd right from the start. He says he likes halibut and I usually make salmon. He loves shrimp but that doesn’t count, I know he’s an ex-seafood guy but shrimp was really his thing not fish. So today I decided to honor his request and make halibut. It has never really appealed to me , it seems like such a bland white fish. I really spiced it up with this chimichurri , it was delicious. Chimichurri sounds so intimidating but it is just a green marinade. It is usually made up of chopped fresh parsley, garlic, pepper and herbs bound with oil. I however decided to make it with cilantro not parsley. Obviously if you like cilantro do it this way, if not just use parsley. It was pretty easy and very tasty. I served it over rice pilaf and we had a side of tomatoes with balsamic syrup. You can also moderate the use of the crushed red pepper, since we like it spicy I used 3/4 teaspoon of the pepper, but use less or omit it all together. This was really pretty awesome if I do say so myself.
Ingredients:
1/3 cup extra virgin olive oil
1/4 cup fresh lemon juice ( 1 large lemon or 2 small)
1 tablespoon water
1 tablespoon minced garlic ( not sure how many cloves, I lost track as I put them in mini processor)
1 tablespoon minced shallot ( about 1/2 of a large shallot) also used the mini processor for this as well
3/4 teaspoon hot red pepper flakes / crushed red pepper * obviously you can moderate this flavor by using less or omitting
3/4 cup chopped cilantro or flat-leaf parsley ( we love cilantro so I use that for a very different spin on this chimichurri
4 6 – 8 oz. fillets of halibut ( about 3/4 to 1 inch thick is the usual)
1 tablespoon vegetable oil
kosher salt
freshly ground black pepper
Directions:
In a medium size bowl, put lemon juice, water, garlic, shallot, red-pepper flakes, 1/2 teaspoon of kosher salt, 1/4 teaspoon freshly ground black pepper. Whisk in the olive oil slowly, then add the cilantro/parsley . Let chimichurri stand for a minimum of 20 minutes, I usually make at least an hour ahead. You can make the chimichurri a day ahead and leave in the fridge till you need. Just take it out and get it to room temperature before using.
I used my outdoor grill for this but you can use an indoor grill pan or your oven. ( in oven I would probably cook at 400 degrees for about 15 – 20 minutes)
Pat fish dry with some paper towels, brush the vegetable oil on the fish ( skin side down) and sprinkle with kosher salt and freshly ground black pepper.
I placed fish on aluminum foil and put on grill ( high ) for 10 minutes.
I then poured some chimichurri on each piece and served it with rice pilaf. See pictures of finished product. 
Cooking with Candi 