Pan-Roasted Alaska Halibut with Chimichurri on Green Rice

Serves: 4

Prep Time: 45 minutes

Ingredients:

3/4 cup chopped fresh cilantro, divided

3/4 cup chopped Italian parsley, divided

2 Tablespoons fresh oregano leaves

1-1/2 fresh jalapeño chiles (about 1-3/4 oz. total), rinsed, stemmed, and seeded

2 cloves garlic, peeled

6 Tablespoons plus 1 Tablespoon extra-virgin olive oil

5 Tablespoons lime juice

About 1/2 teaspoon plus 1 teaspoon salt

2 cups long-grain white rice

1-1/2 pounds Alaska Halibut or Black Cod, cut into 4 equal portions

Fresh-ground black pepper

1 Tablespoon butter

Directions:

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 375ºF. 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.

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 1g omega-3 fatty acids.

Notes: Chimichurri is a fresh, spicy, herb sauce popular in Argentina. Our version is on the mild side; if you want it hotter, omit seeding the jalapeños.

Wine Pairing: Sauvignon Blanc

Recipe By: From the test kitchen of Sunset Magazine

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