Ingredients
- 3/4 cup 3/4 cup chopped fresh cilantro, divided
- 3/4 cup 3/4 cup chopped Italian parsley, divided
- 2Tablespoons 2Tablespoons fresh oregano leaves
- 1-1/2fresh 1-1/2fresh jalapeo chiles (about 1-3/4 oz. total), rinsed, stemmed, and seeded
- 2cloves 2cloves garlic, peeled
- 6Tablespoons 6Tablespoons plus 1 Tablespoon extra-virgin olive oil
- 5Tablespoons 5Tablespoons lime juice
- About 1/2 teaspoon About 1/2 teaspoon plus 1 teaspoon salt
- 2cups 2cups long-grain white rice
- 1-1/2pounds 1-1/2pounds Alaska Halibut, fresh or thawed,cut into 4 equal portions
- Fresh-ground black pepper
- 1Tablespoon 1Tablespoon butter
Servings:
Units:
Instructions
- In a blender or food processor, whirl 1/2 cup cilantro, 1/2 cup parsley, oregano, jalapeos, garlic, 6 tablespoons olive oil, lime juice,
- and 1/2 teaspoon salt until smooth. Taste, and add more salt if desired. Scrape chimichurri into a small bowl.
- Combine rice, 3-3/4 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 1/4 cup cilantro and 1/4 cup parsley over the
- top and fluff rice with a fork, mixing in herbs.
- Meanwhile, preheat oven to 375F. Rinse halibut and pat dry. Sprinkle all over with salt and black pepper. In a 10- to 12-inch ovenproof
- frying pan over medium-high heat, melt butter with remaining tablespoon olive oil. Add halibut and cook until browned on the bottom, about
- 3 minutes. Turn portions over and transfer pan to the oven. Bake just until fish is opaque throughout, about 10 minutes.
- To serve, spoon green rice onto dinner plates and top each mound with a halibut portion. Drizzle a little chimichurri over each piece of
- halibut. Serve remaining sauce at the table to add to taste.
- Recipe from the Kitchens of Sunset Magazine
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