Pan-Grilled Halibut with Chimichurri Recipe (2024)

This dish is amazing! It came together so quick and had so much flavor. I'm making it again tomorrow night! For the person that mentioned that part of the recipe was missing (the charred vegetables with rice, I'm assuming), that recipe is in the article this recipe was attached to. The charred veggies were just as good. My husband, who hates when I post Instagram pics of food, actually said 'Now THAT is Instagram-worthy'! Ha! To die for. Will make again and again.

Simple, quick and good. I doubled the chimichurri.

I really like this recipe. I have made this twice, both times with halibut. The Chimichurri is delicious. I also made the charred vegetables with rice which was also really great. Probably one of the best meals I have made in the past few weeks.

Delicious, fresh and light. I would make this again. I recommend adding a chopped avocado and a minced jalapeño to the sauce. It really kicks it up a notch. I agree there needs to be more sauce; luckily I had read previous reviews and made extra. I also added garlic to the veggies in the rice. Yum! Forgot to mention my husband LOVED it.

Here is the link to the rice for anyone who wants it; http://www.cookinglight.com/food/quick-healthy/fish-shellfish-recipes-00400000058541/

This recipe is fast, easy and worthy of making for guests. We thought the flavor was fantastic. I think using fresh herbs is key.

Where is the rice recipe?

This recipe is fantastic and quick. I always double the sauce because I can't get enough of it. If you have trouble finding halibut, try it with Chilean sea bass. Really, really tasty.

This was great! I like a lot of flavor so I prepared 2 halibut filets instead of 4 so the sauce was in every bite. I would double it for 4 filets. I may have used an extra 1/2 tb of lemon since I like a lot of lemon on my halibut. My husband loved it!

I actually hesitated reading the reviews thinking how something this simple could be this could - it was amazing. A perfect pairing of flavors that did not overwhelm. The rice was a HUGE hit - I made it 2 days in a row! Tip for rice: after veggies I tossed in approx. 2T of white wine to deglaze bottom of pan.

Wow this recipe was so easy and very delicious! I served it with a garlicky spinach and tomato salad and then omitted the tomatoes from the rice mix. I then also sprinkled just a touch of some creole seasoning over the veggies and everything came out so tasty!!! I have been wanting to use fish more in our diet and this will definitely be a great contribution! The rice is called Charred Vegetable Rice it's a separate recipe

This was delicious!!! I used fresh corn rather then frozen corn since its summer time. Everything was so fresh tasting. I used my mini food processor to make the chimichurri so I eye-balled a lot of those ingredients and did everything to taste, but everything else was followed directly. Perfect summer meal!

I made this with the charred vegetable rice in the picture. I used mexican frozen corn that has peppers, onions and black beans in it...made the rice even better. Would definitely make this again.

Really loved, loved, loved this recipe! Good with tilapia as well. I loved all the veggie rice on the side from the magazine. A perfect and easy meal. * used my mini food processor for all the chopping- made it easy! Made with the Charred Vegetable Rice * Cook 1 cup long-grain white rice according to package directions, omitting salt and fat. Heat 1 1/2 tablespoons olive oil in a large cast-iron skillet over medium-high heat. Add 1/2 cup thawed frozen whole-kernel corn and 1/2 cup chopped zucchini to pan; sauté 3 minutes or until vegetables are charred. Stir in 1/2 cup halved grape tomatoes and 1/3 cup chopped green onions; sauté 1 minute or until tomatoes almost wilt. Combine vegetable mixture, rice, and 3/4 teaspoon salt.

The chimichurri was super easy and flavorful. Used frozen tilapia instead of halibut and baked. Didn't have any other veggies for rice except corn, but added a bit of red pepper flakes for some kick. Made this for a quick healthy lunch at home for myself and sent a pic to hubby to make him jealous! Enjoyed with glass of chardonnay.

So fresh, bright and delicious. The only adjustment I made was adding parsley in lieu of basil, since that was what I had on hand. The chimichurri brought out the sweetness of the halibut. My husband said the meal was "restaurant quality". The accompanying rice dish rounded out the meal nicely.

Great meal!

Great recipe and very easy to make. I would make the rice dish with brown rice next time, and I would put in more veggies. The chimichurri sauce is great on fish - keeps it moist and tastes very fresh!

This is quick and very tasty. I've made this 2 x's and used catfish both times. My family love this especially when served with the charred vegetable rice recipe that was given with this fish recipe in the CL magazine.

I made this with a few substitutions: Mahi Mahi and frozen cilantro. It was fabulous. My husband loved it. I also made the charred vegetable rice suggested in the magazine, but made with brown rice and shallots. My husband, who is not a rice fan, loved it as well. I also steamed some swiss chard and served it on the side.

I made this last night & it is delicious! I also made the charred vegis and rice, which was also really good! I substituted jasmine rice and added some chipotle chili powder to the vegetables when they were in the skillet. I substituted tilapia for the halibut. I will definitely make this again!

We had frozen halibut and used the grill pan for the fish. Used an organic salsa instead of chimichurri as we did not have cilantro. Used organic brown basmati rice, added chopped red onion and chopped red pepper. Kicked up the flavor in the rice with a few dashes of chili powder. We will do this again with the additions. Yum!

I fixed this for dinner for my husband and myself. The chimichurri sauce is great if you like cilantro(which I love)! It is also VERY easy to make. It is one of the easiest chimichurris that I have made. The grocery store did not have any halibut so I just bought talapia and sauteed it in olive oil with salt and pepper. Fast, easy, and tasty.

This was just ok. It was very quick and easy, but not very tasty. Probably will not make again.

The photo shows ingredients that are not in the recipe.

We loved this recipe!It was simple, yet very flavorful. I made it as stated, using frozen halibut, and imagine it would be even better with fresh halibut. We had it with the rice and charred vegetables as shown in the magazine. All the flavors complemented each other nicely. The sauvignon blanc was an excellent wine pairing.

The fish looks great -- but where's the recipe for the chimichurri sauce? (I realize it's probably in the magazine, but if you're going to post the recipe online, shouldn't it be *complete*? Otherwise, it's impossible to make ... ) Rated 2 stars for "has potential" -- with the sauce, it's probably excellent. Without, it's good, but nothing special.

The halibut was simple but very good and I loved the chimichurri on it. I served it with sauted okra, corn, onion and zucchini as well as rice pilaf.

Family thought this was fantastic! I splurged for the halibut--it was worth it! We love the strong flavors of fresh cilantro and basil. Served the charred vege rice recipe provided in the magazine, but made it with rice pilaf.

I made this recipe with cod instead of halibut and served it with the vegetable rice listed with it in the magazine. Both were awesome, even my 5 year old loved it. The only change I made to the rice recipe is that I used basmati rice. This is a very easy and light meal. I look forward to making this in the summer months.