Active Time

　　15 min

　　Total Time

　　30 min

　　A simple recipe for flaky grilled halibut with an herby sauce.

　　

Ingredients

Makes 4 servings

　　1/3 cup extra-virgin olive oil

　　1/4 cup fresh lemon juice

　　1 tablespoon water

　　1 tablespoon minced garlic

　　1 tablespoon minced shallot

　　3/4 teaaspoon 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 tablespoon vegetable oil

　　

Step 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.

　　

Step 2

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

　　

Step 3

Pat fish dry, then brush with vegetable oil and sprinkle with 1/2 tsp salt and 1/4 tsp pepper (total).

　　

Step 4

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

　　

Step 5

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.