Pan-Grilled Halibut with Chimichurri

Total: 30 minutes
Yield: 4 servings (serving size: 1 fillet and about 2 teaspoons sauce)

Ingredients

• 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

Preparation

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

Nutritional Information

Calories:

227

Fat:

8.8g (sat 1.2g,mono 4.9g,poly 1.7g)

Protein:

34.2g

Carbohydrate:

1.1g

Fiber:

0.1g

Cholesterol:

52mg

Iron:

1.5mg

Sodium:

384mg

Calcium:

80mg