Seamus Mullen shares a dish that is delicious, summery, light, nutritious and easy to make!
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.
Plate one portion of halibut on each plate. Top with a generous amount of chimichurri sauce to cover. Serve immediately.