• 4servings
  • 227calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
MineralsNatrium, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 1/2 tablespoons chopped fresh cilantro

  2. 1 tablespoon chopped fresh basil

  3. 1 tablespoon finely chopped shallots

  4. 1 1/2 tablespoons olive oil

  5. 1 1/2 tablespoons fresh lemon juice

  6. 1/2 teaspoon salt, divided

  7. 1/4 teaspoon freshly ground black pepper, divided

  8. Cooking spray

  9. 4 (6-ounce) halibut fillets

Instructions Jump to Ingredients ↑

  1. Combine the first 5 ingredients in a medium bowl; stir in 1/4 teaspoon salt and 1/8 teaspoon pepper.

  2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle remaining 1/4 teaspoon salt and 1/8 teaspoon pepper over fish. Add fish to pan; cook 4 minutes on each side or until desired degree of doneness. Serve with sauce.

  3. Wine note: The green herbs and tangy citrus in the chimichurri here need a bright, herbal white: sauvignon blanc. Discover the Clayhouse label out of California's powerhouse Central Coast. Their 2008 Sauv Blanc ($15) is racy with lime, green apple, crisp stone fruit, and green herbs, with enough body to stand up to the meaty fish. —Sara Schneider


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