4 Servings 10 min Cook
1/4 Cup Lemon Juice
3/4 Cup Parsley
3/4 Tsp Crushed Red Pepper Flakes
8 Fillet Halibut
1 Tbsp Garlic
1/3 Cup Olive Oil
1 Tbsp chopped Shallots
1 Tbsp Vegetable Oil
1 Tbsp Water
Finely chop parsley and mince garlic.
Whisk together olive oil, lemon juice, water, garlic, shallot, red-pepper flakes, and 1/2 tsp each of salt and pepper until salt has dissolved.
Stir in parsley.
Let chimichurri stand 20 minutes.
Meanwhile, prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).
Pat fish dry, then brush with vegetable oil and sprinkle with 1/2 tsp salt and 1/4 tsp pepper (total).
Oil grill rack, then grill fish, covered only if using a gas grill, turning once, until just cooked through, 8 to 10 minutes total.
Serve fish drizzled with some of chimichurri; serve remainder on the side.
