Alaskan Halibut with Chimichurri Sauce
Chimichurri (chi-mee-chur-ee) is a sauce used for grilled meat. Originally from Argentina, it has spread to Latin countries as far north as Mexico.
Some believe the word chimichurri originated when the British were captured after the British invasions of the Río de la Plata. According to this story, chimichurri comes from their request, “give me curry”, which was corrupted to chimichurri.
Another, more plausible, theory holds that “chimichurri” comes from 19th century Basque settlers in Argentina, whose native term tximitxurry means “a mixture of several things in no particular order.”
Chimichurri usually includes finely chopped parsley, minced garlic, olive oil, oregano, white or red vinegar, and red pepper flakes.
Alaskan Halibut with Chimichurri on Rice
Adapted from the Kitchens of Sunset Magazine
Prep Time 25 minutes
Cook Time 20 minutes
3/4 cup chopped fresh cilantro, divided
3/4 cup chopped Italian parsley, divided
2 Tablespoons fresh oregano leaves
1 1/2 fresh jalapeño chilies (about 1 3/4 oz total), rinsed, stemmed, and seeded
2 cloves garlic, peeled
6 Tablespoons plus 1 Tablespoon organic extra virgin olive oil
5 Tablespoons lime juice
1/2 teaspoon plus 1 teaspoon sea salt
2 cups long-grain white rice
Four (6 oz each) Alaskan Halibut portions, thawed
1 Tablespoon butter
Meanwhile, preheat oven to 375 F.
Nutrients per serving: 786 calories, 32g total fat, 6g saturated fat, 37% calories from fat, 62mg cholesterol, 43g protein, 78g carbohydrate, 2g fiber, 1007mg sodium, 138mg calcium and 1000mg omega-3 fatty acids.
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