Halibut Chimichurri
Prep Time: 15 minutes
|
Cook Time: 30 minutes
135 Calories
|
2 Servings
Ingredients
2 Alaskan Halibut fillets, thawed
2 cups red cabbage, shredded
½ cup carrots, shredded
1 cup fresh parsley leaves
2 tbsp. minced garlic
¼ cup + 2 tbsp. extra virgin olive oil
2 tbsp. red wine vinegar
2 tbsp. lemon juice
½ tbsp. oregano
½ tsp. cumin
½ tsp. red pepper flakes
salt and pepper to taste
Directions
Step 1
Preheat oven to 350 F.
Step 2
Prepare an 8x8 baking pan by placing a ¼ cup of water in the bottom of the pan. Set aside.
Step 3
Place the halibut filets in the baking pan. Bake at 350 F for 30 minutes.
Step 4
While the fish bakes, place the red cabbage and carrots in a mixing bowl. Add the red wine vinegar, lemon juice and 2 tablespoons of extra virgin olive oil to the bowl along with a pinch of salt.
Step 5
Mix together then place in the refrigerator to marinade.
Step 6
Place the parsley leaves, minced garlic, ¼ cup extra virgin olive oil, oregano, cumin, red pepper flakes, salt and pepper in a blender.
Step 7
Blend on high until smooth. Add more parsley or oil to get desired consistency.
Step 8
When fish is done baking, serve each fish over the cabbage slaw and top each with the chimichurri sauce.
Nutrition Facts
Baked halibut is served over a raw cabbage slaw and topped with a chimichurri sauce. An easy 30-minute meal that’s low in calories and big on flavor!
Prep Time: 15 minutes
Cook Time: 30 minutes
Yield: 2 servings
Ingredients
- 2 Alaskan Halibut fillets, thawed
- 2 cups red cabbage, shredded
- ½ cup carrots, shredded
- 1 cup fresh parsley leaves
- 2 tbsp. minced garlic
- ¼ cup + 2 tbsp. extra virgin olive oil
- 2 tbsp. red wine vinegar
- 2 tbsp. lemon juice
- ½ tbsp. oregano
- ½ tsp. cumin
- ½ tsp. red pepper flakes
- salt and pepper to taste
How to Make It
- Preheat oven to 350 F. Prepare an 8x8 baking pan by placing a ¼ cup of water in the bottom of the pan. Set aside.
- Place the halibut filets in the baking pan. Bake at 350 F 30 minutes.
- While the fish bakes, place the red cabbage and carrots in a mixing bowl. Add the red wine vinegar, lemon juice and 2 tablespoons of extra virgin olive oil to the bowl along with a pinch of salt. Mix together then place in the refrigerator to marinade.
- Place the parsley leaves, minced garlic, ¼ cup extra virgin olive oil, oregano, cumin, red pepper flakes, salt and pepper in a blender. Blend on high until smooth. Add more parsley or oil to get desired consistency.
- When fish is done baking, serve each fish over the cabbage slaw and top each with the chimichurri sauce.