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    You are in: Home / Recipes / Steak and Halibut Chimichurri Recipe
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    Steak and Halibut Chimichurri

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on March 02, 2012

      This was good. We had a blizzard today so had to make this on the stove. Wished I would have made it on the George Foreman though, I think the tenderloin would have been more tender. I marinated for about 7 hours. Made for Best of Cookbook 2011.

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    • on July 17, 2011

      I rated this 5 starts for being a very tasty, very easy and very low risk way to prepare an expensive cut of fish. I've never made halibut filets before, and after searching though a number of recipes decided on this one. What a great choice. Even the thirteen year old who doesn't eat fish loved it! Changed nothing in the recipe.

      As a side, we had one filet left, so I tried the Mexican Ceviche recipe with it, and that was a hit, as well! http://www.food.com/recipe/mexican-ceviche-8899

      Thanks, kim

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    • on July 02, 2011

      This was really good. We had 2 small halibut fillets and 2 small saratoga ribeyes. We marinaded for a just over an hour and the flavor was absolutely delicious.

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    • on June 19, 2011

      Excellent! I found fresh halibut filets that were quite thick, so we just split a steak, which was just enough for us (I cut the recipe down to serve two). Great flavors and I grilled outdoors, even though it was cold and wet. Very easy recipe to make. I made the marinade ahead of time, as suggested. Will be making this again. Made for ZWT 7.

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    Nutritional Facts for Steak and Halibut Chimichurri

    Serving Size: 1 (203 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 429.5
     
    Calories from Fat 275
    64%
    Total Fat 30.5 g
    47%
    Saturated Fat 4.7 g
    23%
    Cholesterol 90.5 mg
    30%
    Sodium 403.4 mg
    16%
    Total Carbohydrate 3.7 g
    1%
    Dietary Fiber 0.4 g
    1%
    Sugars 0.7 g
    3%
    Protein 34.3 g
    68%

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