IE 11 is not supported. For an optimal experience visit our site on another browser.

Grilled Halibut with Cherry Tomato Chimichurri

SERVINGS
4
RATE THIS RECIPE
(38)
Grilled halibut with chimichurri
Samantha Okazaki/TODAY
SERVINGS
4
RATE THIS RECIPE
(38)

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
  • Chef notes

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

    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.