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Grilled Halibut with Cherry Tomato Chimichurri

Grilled halibut with chimichurri
Samantha Okazaki/TODAY
Servings:
4
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Chef notes

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

Ingredients

Grilled halibut
  • 4 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
  • 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.