Halibut Chimichurri
Halibut Chimichurri
Sizzlefish
2
15 minutes
30 minutes
135
Hispanic
Entree
Baked halibut is served over a raw cabbage slaw and topped with a chimichurri sauce. An easy 30-minute meal that’s low in calories and big on flavor!
Ingredients
- 2 Alaskan Halibut fillets, thawed
- 2 cups red cabbage, shredded
- ½ cup carrots, shredded
- 1 cup fresh parsley leaves
- 2 tbsp. minced garlic
- ¼ cup + 2 tbsp. extra virgin olive oil
- 2 tbsp. red wine vinegar
- 2 tbsp. lemon juice
- ½ tbsp. oregano
- ½ tsp. cumin
- ½ tsp. red pepper flakes
- salt and pepper to taste
Directions
Preheat oven to 350 F.
Prepare an 8x8 baking pan by placing a ¼ cup of water in the bottom of the pan. Set aside.
Place the halibut filets in the baking pan. Bake at 350 F for 30 minutes.
While the fish bakes, place the red cabbage and carrots in a mixing bowl. Add the red wine vinegar, lemon juice and 2 tablespoons of extra virgin olive oil to the bowl along with a pinch of salt.
Mix together then place in the refrigerator to marinade.
Place the parsley leaves, minced garlic, ¼ cup extra virgin olive oil, oregano, cumin, red pepper flakes, salt and pepper in a blender.
Blend on high until smooth. Add more parsley or oil to get desired consistency.
When fish is done baking, serve each fish over the cabbage slaw and top each with the chimichurri sauce.
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