Making Tuesday Tasty-Grilled Halibut With Chimichurri

I'm no fish eater, as a matter of fact I wish that I was so much because it can be so healthy for you with the omega fatty acids, etc. I do like Halibut though, it's such a mild flavored fish and can take on the flavors you cook it with or marinate it in. Here's a lovely recipe from epicurious.com that is healthy and super flavorful. For all my fish eaters out there that want to try something new.

Ingredients

1/3 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1 tablespoon water
1 tablespoon minced garlic
1 tablespoon minced shallot
3/4 teaaspoon hot red-pepper flakes
3/4 cup chopped flat-leaf parsley
4 (6- to 8-ounce) halibut steaks (3/4 to 1 inch thick)
1 tablespoon vegetable oil
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preparation

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.
Cooks' notes:
·Halibut can be cooked in a hot oiled large (2-burner) ridged grill pan over medium heat.
·Chimichurri can be made 1 hour ahead and kept, covered, at room temperature.

Thank you epicurious for letting me borrow the recipe and photo!

Read More http://www.epicurious.com/articlesguides/healthy/nutritiousdishes/herbs/recipes/food/views/Grilled-Halibut-with-Chimichurri-242584#ixzz1JznGWe5y

Making Tuesday Tasty-Marinade

This marinade is great for veggies, seafood, poultry, and meat! It's Summertime which means lots of grilling going on. This will zing up any meat you want to put on the grill and gives a nice Mediterranean feel.

Ingredients

1/4 cup fresh lemon juice
1/2 teaspoon hot pepper flakes
1/2 teaspoon cracked black pepper
1/2 teaspoon coarse salt (kosher or sea), or to taste
4 strips of lemon zest
3 cloves garlic, crushed with the side of a cleaver or minced
1/4 cup coarsely chopped fresh parsley
1/4 cup coarsely chopped fresh basil, cilantro, dill, oregano, or a mix of all four
1/2 cup extra virgin olive oil

Preparation

Combine the lemon juice, hot pepper flakes, cracked pepper, and salt in a nonreactive (glass, ceramic, or stainless steel) bowl and whisk until the salt crystals are dissolved. Add the lemon zest, garlic, parsley and basil. Stir or whisk in the olive oil. The virtue of this marinade is its freshness: Use it within 1 to 2 hours of making. Stir again before using.

Read More http://www.epicurious.com/recipes/food/views/The-Only-Marinade-Youll-Ever-Need-103749#ixzz0sGcpuXX3