Let me start off by saying I do not have a green thumb and anything I usually plant dies. But last month I did manage to put together a little container garden full of various herbs hoping at the very least I could cook maybe 1 or 2 meals with them before they shriveled up and died. To my surprise everything is still alive, and not only that they are thriving.
So for tonight’s dinner I made chimichurri sauce poured over grilled halibut. The sauce was so good I found myself double dipping the halibut into the pool of green goodness.
For those of you who are unfamiliar with chimichurri, it is a popular sauce and marinade in Latin America used with grilled meats especially beef. However I think chimichurri would pair well with seafood, pasta, and salads.
For tonight’s chimichurri sauce I used herbs I had in my little container pot: basil, oregano, thyme, and parsley. It was heaven. For the halibut, I seasoned with olive oil, salt, and pepper. I grilled each side for 6 minutes. It was so glorious to just let the halibut taste like halibut and have the sauce stand out on its own. I hope you’ll try it and agree too! Enjoy!
1/2 cup of olive oil
2 tbs. of water
4 tbs. of fresh lemon juice
1 tsp. of red wine vinegar
2 lg clove of garlic, minced
1/4 cup shallots or onions, minced
1/2 cup of fresh parsley, chopped finely
1 tsp. fresh basil, chopped finely
1 tsp. fresh oregano, chopped finely
1/2 tsp. of fresh thyme, chopped finely
1/8 tsp. of salt
1/8 tsp. of pepper
For easier and faster results, use a food processor and pulsate everything until it is all blended. If making this by hand, whisk all the ingredients until everythings has come together. Enjoy.
For those of you who like mint, here is a chimichurri recipe utilizing mint from Sippitysup.