Grilled Halibut with Chimichurri

Serves 4


1/2 cups extra virgin olive oil

1/4 cup fresh lemon juice

1 Tbsp. water

1 Tbsp. minced garlic

1 Tbsp. minced shallot

3/4 tsp. hot red-pepper flakes

3/4 cup chopped flat-leaf parsley

4 (6- to 8-ounce) halibut steaks (3/4 to 1 inch thick)

1 Tbsp. olive oil

Method of Preparation:

1. Whisk together olive oil, lemon juice, water, garlic, shallot, red-pepper flakes, and 1/2 tsp each of salt and pepper until salt has dissolved. Stir in parsley. Let chimichurri stand 20 minutes.

2. Meanwhile, prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).

3. Pat fish dry, brush with olive oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper (total).

4. Oil grill rack and grill fish, covered only if using a gas grill, turning once, until just cooked through, 8 to 10 minutes total.

5. Serve fish drizzled with some of chimichurri.