Grilled Halibut with Cherry Tomato Chimichurri
Grilled halibut with chimichurri
Samantha Okazaki/TODAY
print recipe
Rating:
3.4444444 (36 rated)
Servings:
4

Seamus Mullen shares a dish that is delicious, summery, light, nutritious and easy to make!

Ingredients

  • Grilled halibut

    • Four 4- to 6-ounce portions wild halibut
    • Sea salt and black pepper
    • Olive oil
    • 2 lemons, zested
  • Cherry tomato chimichurri

    • 1/2 cup chopped basil
    • 1/2 cup chopped parsley
    • 1/4 cup chopped chives
    • 1/4 cup chopped mint
    • 1 clove garlic, grated on a micro plane
    • 1 teaspoon red pepper flakes
    • 3 lemons, zested and juiced
    • 4 tablespoons toasted pine nuts
    • 1½ cups extra-virgin olive oil
    • 2 cups cherry tomatoes or Sungold tomatoes, halved
    • Sea salt

Preparation

For the halibut:

Preheat a grill or grill pan. Season the halibut with salt and pepper, lemon zest and olive oil and grill over medium high for 2 minutes per side.

For the cherry tomato chimichurri:

Combine all ingredients in a large mixing bowl and toss together to season.

To serve:

Plate one portion of halibut on each plate. Top with a generous amount of chimichurri sauce to cover. Serve immediately.

Related video

Closed Captioning
apply | reset x
font
size
T
T
T
T
color

Grilled halibut with tomato chimichurri: A guilt-free summer treat

Play Video - 3:52
0:00
 
0:00
Your video begins in
0:00