The noted seafood chef Rick Moonen calls halibut “a perfect blank canvass,” noting “it’s perfect for pairing with flavorful sauces.” A favorite sauce of ours hails from South America: chimichurri. So, for us, halibut topped with chimichurri is a heavenly match.
In South America, chimichurri is a traditional accompaniment to grilled meats. We’ve used it to top skirt steak. We also like the idea of pairing it with halibut, taking advantage of that “perfect blank canvas.”
Now that spring is here, fresh wild halibut is arriving in markets. We try to enjoy this fish whenever possible. We like it sautéed, grilled, roasted, and poached in extra virgin olive oil, which is how we prepared it the other day. We’ve also enjoyed it raw, or “crudo.”
Halibut has a sweet, delicate flavor. Moreover, it’s fished in a sustainable manner. Our friend Bill likes to trek north to Alaska in the fall to fish for halibut himself. We’ve developed a win-win situation with Bill, exchanging a bottle of our extra virgin olive oil for his wild Alaskan halibut.
No two chimichurri recipes are the same. The chimichurri in this recipe features fresh cilantro, oregano, parsley, extra virgin olive oil and jalapeño chiles for heat.
Your friends at California Olive Ranch