Halibut with Chimichurri Sauce

My easy halibut with chimichurri sauce pairs a golden pan-seared fillet with a bright herby Argentine sauce made from fresh parsley, oregano, garlic, and red wine vinegar. It comes together in under 30 minutes and is one of the freshest tasting fish dishes I make.

👥 2 Servings⏱️ Prep & Cook: 23 min⏳ Prep: 15 min🔥 Cook: 8 min👤 Chef Billy Parisi📖 billyparisi

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

frying pan
pan

📝 Preparation Steps

Make the chimichurri sauce according to the recipe and set aside until ready to use.

Next, season the halibut on both sides with salt and pepper.

Add the oil to a large frying pan and heat over high heat until it begins to lightly smoke.

oil2 tablespoons

Place in the halibut fillets, turn the heat down to medium-high, add in the butter and cook for 3 to 3 ½ minutes per side or until golden brown and cooked throughout.

Let the fish rest for 1 to ⏱️ 2 minutes before pouring on some of the chimichurri sauce and garnishing with optional lemon slices.

Nutrition Facts

calories

272 kcal

fat Content

18 g

serving Size

1 serving

fiber Content

1 g

sugar Content

1 g

sodium Content

99 mg

protein Content

26 g

trans Fat Content

1 g

cholesterol Content

75 mg

carbohydrate Content

1 g

saturated Fat Content

3 g

unsaturated Fat Content

14 g

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