Chimichurri (chi-mee-chur-ee) is a sauce used for grilled meat. Originally from Argentina, it has spread to Latin countries as far north as Mexico.
Some believe the word chimichurri originated when the British were captured after the British invasions of the Río de la Plata. According to this story, chimichurri comes from their request, “give me curry”, which was corrupted to chimichurri.
Another, more plausible, theory holds that “chimichurri” comes from 19th century Basque settlers in Argentina, whose native term tximitxurry means “a mixture of several things in no particular order.”
Chimichurri usually includes finely chopped parsley, minced garlic, olive oil, oregano, white or red vinegar, and red pepper flakes.
Alaskan Halibut with Chimichurri on Rice
Adapted from the Kitchens of Sunset Magazine
Prep Time 25 minutes; Cook Time 20 minutes
3/4 cup chopped fresh cilantro, divided
3/4 cup chopped Italian parsley, divided
2 Tablespoons fresh oregano leaves
1 1/2 fresh jalapeño chilies (about 1 3/4 oz total), rinsed, stemmed, and seeded
2 cloves garlic, peeled
5 Tablespoons lime juice
1/2 teaspoon plus 1 teaspoon sea salt
2 cups long-grain white rice
Four Alaskan Halibut portions, thawed (use 6-oz. portions, 4-oz. portions, or quarter a thawed 12-oz. roast into four 3-oz. portions)
Organic black pepper
1 Tablespoon butter
- In a blender or food processor, whirl 1/2 cup cilantro, 1/2 cup parsley, oregano, jalapeños, 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 375 F.
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.
Nutrients per serving: 786 calories, 32g total fat, 6g saturated fat, 37% calories from fat, 62mg cholesterol, 43g protein, 78g carbohydrate, 2g fiber, 1007mg sodium, 138mg calcium and 1000mg omega-3 fatty acids.