m i n d f u l l i v i n g o n l i n e

Wednesday, January 27, 2010

Pan-Grilled Halibut with Chimichurri

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1949750&iid=edit-dt-012510


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
David Bonom, Cooking Light, JANUARY 2010

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