Tangy herb sauce over pan-grilled fresh fish makes an impressive 30-minute meal.
Yield: 4 servings (serving size: 1 fillet and about 2 teaspoons sauce)
Total: 30 Minutes
• 1 1/2 tablespoons chopped fresh cilantro
• 1 tablespoon chopped fresh basil
• 1 tablespoon finely chopped shallots
• 1 1/2 tablespoons olive oil
• 1 1/2 tablespoons fresh lemon juice
• 1/2 teaspoon salt, divided
• 1/4 teaspoon freshly ground black pepper, divided
• Cooking spray
• 4 (6-ounce) halibut fillets
1. Combine the first 5 ingredients in a medium bowl; stir in 1/4 teaspoon salt and 1/8 teaspoon pepper.
2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle remaining 1/4 teaspoon salt and 1/8 teaspoon pepper over fish. Add fish to pan; cook 4 minutes on each side or until desired degree of doneness. Serve with sauce.
Wine note: The green herbs and tangy citrus in the chimichurri here need a bright, herbal white: sauvignon blanc. Discover the Clayhouse label out of California’s powerhouse Central Coast. Their 2008 Sauv Blanc ($15) is racy with lime, green apple, crisp stone fruit, and green herbs, with enough body to stand up to the meaty fish. —Sara Schneider
David Bonom, Cooking Light