Though you might usually associate chimichurri with grilled steaks, lamb chops and other robust cuts of meat, this garlicky South American herb sauce pairs wonderfully with mild halibut and other lean white fish.
Rubbed over fillets before baking, the flavor of chimichurri stays fresh and bright, infusing the delicate fish with a pop of green color and the taste of fresh herbs. It’s a simple yet impressive fish recipe to add to your repertoire.
This recipe was born out of boredom. I was cooking for clients who requested fish several times a week and, after pondering what seemed like the millionth piece of seared halibut in some kind of sauce, I decided to rub the fish in the beautiful chimichurri sauce a co-worker had just mixed up and bake it instead. The resulting fish was lovely.
I’ve adapted the chimichurri recipe, keeping the cilantro because I love it and toning down the garlic, which can overpower mild fish. The sauce comes together quickly in a small food processor, although you can chop it up by hand if needed. It can be made up to one day ahead. Its robust flavor seasons the fish as it cooks, and a final dollop before serving adds a bit of zing.
This is a beautiful and quick main dish for entertaining or a weeknight meal.
If you are keeping an eye on seafood sustainability, wild-caught Alaskan halibut is rated a “Best Choice” by Monterey Bay Aquarium’s Seafood Watch. Serve it with roasted, smashed potatoes and a crunchy salad for a fresh and satisfying meal.
Anjali Prasertong is a writer for TheKitchn.com, a national website for food and home cooking.
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