Grilled Halibut with Chimichurri

Ingredients

• Lemon juice

  Raw

  4 ¹⁄₁₆ tbsp or 61g

• Parsley

  Raw

  11 ¹³⁄₁₆ tbsp or 45g

• Crushed red pepper flakes

  ¼ tbsp or 0.2g

• Halibut

  Fish, atlantic and pacific, raw

  57 ⁹⁄₁₆ oz or 1.63kg

• Garlic

  Raw

  2 ¹³⁄₁₆ clove or 9g

• Olive oil

  Salad or cooking

  5 ⅓ tbsp or 72g

• Shallots

  Raw

  ¼ shallot (medium) or 10g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Water

  Plain, clean water

  ¹⁄₁₆ cup or 15g

Directions

1. Finely chop parsley and mince garlic.
2. 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.
3. Meanwhile, prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).
4. Pat fish dry, then brush with vegetable oil and sprinkle with 1/2 tsp salt and 1/4 tsp pepper (total).
5. Oil grill rack, then grill fish, covered only if using a gas grill, turning once, until just cooked through, 8 to 10 minutes total.
6. Serve fish drizzled with some of chimichurri; serve remainder on the side.

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