3/4 cup chopped fresh cilantro, divided
3/4 cup chopped Italian parsley, divided
1 tablespoon organic dried oregano
1 1/2 fresh jalapeño chilies (about 1 3/4 ounces total), rinsed, stemmed and seeded
2 cloves garlic, peeled
1/2 yellow onion, diced
5 tablespoons lime juice
1 1/2 teaspoons kosher sea salt
2 cups long-grain white rice
Organic black pepper
1 tablespoon butter (or Olio)
1. Make chimichurri: Blend 1/2 cup cilantro, 1/2 cup parsley, oregano, jalapeños, garlic, onion, 6 tablespoons olive oil, lime juice and 1/2 teaspoon salt in a blender or food processor until smooth. Taste and add more salt if desired. Scrape chimichurri into a small bowl.
2. Combine rice, 3 3/4 cups water and 1 teaspoon salt in a 4 to 5 quart pan. Cover and bring to a boil over high heat. Reduce heat and simmer until rice is tender, 15 to 18 minutes. Remove from heat, sprinkle remaining 1/4 cup cilantro and 1/4 cup parsley over and fluff rice with a fork, mixing in herbs.
3. Meanwhile, preheat oven to 375 F. Rinse halibut and pat dry. Sprinkle all over with salt and black pepper. Melt butter with 1 tablespoon olive oil in a 10 to 12 inch ovenproof frying pan over medium-high heat. Add halibut and cook until browned on the bottom, about 3 minutes. Turn portions over and transfer pan to the oven. Bake just until fish is opaque throughout, about 10 minutes.
4. Spoon "green" rice onto dinner plates and top each mound with a halibut portion. Drizzle a little chimichurri over each piece of halibut; serve remaining sauce at the table to add to taste.