Recipe Instructions:
INGREDIENTS
For the chimichurri:
3 cloves garlic
1 small shallot
1 cup parsley
1/4 cup cilantro
1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
2 tablespoons water
1 teaspoon red pepper flakes
1/2 teaspoon salt, plus more for seasoning fish
1 1/2 pounds halibut, cut into 4 portions
INSTRUCTIONS
Combine all the chimichurri ingredients in a small food processor and blend until smooth. (Alternatively, you can finely chop the garlic, shallot and herbs by hand. Mix with the remaining ingredients in a small bowl.) Let sit at room temperature for at least 20 minutes, or cover and refrigerate up to 1 day.
Preheat the oven to 375°F. Lightly season the fish with a little salt. Rub all sides of each piece of fish with about 1 tablespoon of the chimichurri and place in a baking dish. Reserve the remaining sauce for serving.
Bake for 12-20 minutes — depending on the thickness of the fish — or until fish is firm and almost opaque all the way through. Serve with a little of the reserved chimichurri sauce spooned over each piece.
