1/3 cup extra-virgin olive oil1/4 cup fresh lemon juice1 tablespoon water1 tablespoon minced garlic1 tablespoon minced shallot3/4 teaaspoon hot red-pepper flakes3/4 cup chopped flat-leaf parsley4 (6- to 8-ounce) halibut steaks (3/4 to 1 inch thick)1 tablespoon vegetable oilprint a shopping list for this recipe view wine pairings 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. Meanwhile, prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas). Pat fish dry, then brush with vegetable oil and sprinkle with 1/2 tsp salt and 1/4 tsp pepper (total). Oil grill rack, then grill fish, covered only if using a gas grill, turning once, until just cooked through, 8 to 10 minutes total. Serve fish drizzled with some of chimichurri; serve remainder on the side. Cooks' notes: ·Halibut can be cooked in a hot oiled large (2-burner) ridged grill pan over medium heat.
·Chimichurri can be made 1 hour ahead and kept, covered, at room temperature. add your own note
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