- 2 cups long-grain white rice
- ½ tsp. plus 1 tsp. salt
- ¾ cup chopped fresh cilantro, divided
- ¾ cup chopped Italian parsley, divided
- 2 Tbsp. fresh oregano leaves
- 1 ½ fresh jalapeño chiles (about 1 ¾ oz. total), rinsed, stemmed, and seeded
- 2 cloves garlic, peeled
- 6 Tbsp. plus 1 Tbsp. California Olive Ranch extra virgin olive oil
- 5 Tbsp. lime juice
- 4 Alaska halibut fillets (6 oz. each)
- Fresh-ground black pepper
Combine rice, 3 ¾ cups water, and 1 teaspoon salt in a 4- to 5-quart pan. Cover and bring to a boil over high heat. Reduce heat and simmer until rice is tender to bite, 15 to 18 minutes. Remove from heat, sprinkle remaining ¼ cup cilantro and ¼ cup parsley over the top and fluff rice with a fork, mixing in herbs.
In a blender or food processor, whirl ½ cup cilantro, ½ cup parsley, oregano, jalapeños, garlic, 6 tablespoons California Olive Ranch extra virgin olive oil, lime juice, and ½ teaspoon salt until smooth. Taste, and add more salt if desired. Scrape chimichurri into a small bowl.
Meanwhile, rinse any ice glaze from frozen Alaska halibut under cold water; pat dry with paper towel. Heat a heavy nonstick skillet over medium-high heat. Brush both sides of halibut with California Olive Ranch extra virgin olive oil. Place halibut in heated pan and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking.
Turn halibut over and sprinkle with salt and black pepper. Cover pan tightly and reduce heat to medium. Cook an additional 6 to 8 minutes for frozen halibut or 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.
To serve, spoon rice onto dinner plates and top each mound with a halibut fillet and drizzle with a little chimichurri sauce. Serve remaining sauce at the table to add to taste.
Recipe courtesy of Sunset Magazine and the Alaska Seafood Marketing Institute.
Photo courtesy of Alaska Seafood Marketing Institute.