Pan-Grilled Halibut With Chimichurri

Submitted by NorthwestGal

"This is from Cooking Light, Jan/Feb 2010. I like this recipe because it's pan grilled, and that's a good year-round option for those of us in the Pacific Northwest in which our typical weather patterns tend to limit our outdoor grilling season."

 

• Ready In: 30mins
• Ingredients: 9
• Serves: 4

ingredients

• 1 1⁄2 tablespoons fresh cilantro, chopped
• 1 tablespoon fresh basil, chopped
• 1 tablespoon shallot, finely chopped
• 1 1⁄2 tablespoons olive oil
• 1 1⁄2 tablespoons fresh lemon juice
• 1⁄2 teaspoon salt, divided
• 1⁄4 teaspoon black pepper, divided
• cooking spray
• 4 halibut fillets (about 6 ounces each)

directions

1. Combine the cilantro, basil, shallots, olive oil and lemon juice in a medium bowl. Stir in 1/4 teaspoon salt and 1/8 teaspoon pepper.
2. Heat a grill pan or heavy-duty skillet on medium-high heat. Coat pan with cooking spray.
3. Sprinkle remaining salt and pepper over fish. Place fish in heated pan and cook 4 minutes each side, or to desired level.
4. Serve with chimichurri sauce spooned over fillets.