Name: Chimichurri Crema for Pacific Halibut Burger Bowl
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Cuisine: american
Ingredients: FOR THE CHIMICHURRI CREMA; 1 cup fresh parsley leaves; ¼ cup fresh cilantro leaves; 4 garlic cloves; 2 tablespoons red wine vinegar; 1 tablespoon fresh lemon juice; 1 teaspoon dried oregano; ½ teaspoon red pepper flakes; ⅓ cup olive oil; ½ cup sour cream or plain Greek yogurt; ½ teaspoon salt; ½ teaspoon freshly ground black pepper; FOR THE BURGER BOWLS; 4 (5 oz.) Pacific Halibut Burgers; 4 cups arugula; 2 cups cooked wild rice; 1 avocado, sliced; 1 cup roasted corn

An Herby, Creamy Sauce for Grilled Seafood and More

Chef's note: Pacific Halibut Burgers can be broiled, grilled, baked, pan-fried, or air-fried. See the full array of Pacific Halibut Burger Cooking Methods for a complete list of options.

Herby, creamy, and full of bold, zesty flavor, this chimichurri crema is the star of a vibrant Pacific Halibut Burger Bowl. A bright blend of parsley, cilantro, garlic, vinegar, and lemon juice is mellowed by a swirl of sour cream or Greek yogurt, turning classic chimichurri into a tangy, spoonable sauce. Served over a nourishing base of arugula, wild rice, avocado, and roasted corn, it’s a fresh and satisfying way to enjoy grilled halibut burgers — no bun required.

This versatile crema isn’t just for bowls. Try it as an herby sauce for seafood that is as delicious over grilled coho salmon as it is spooned alongside roasted rockfish. You can even serve it as a dipping sauce with crispy seafood bites.

Print Recipe

Chimichurri Crema for Pacific Halibut Burger Bowl

By Wild Alaskan Company

Note: The crema does not require any cooking. The “cook time” listed in the recipe includes 20 minutes of resting time for the crema, which allows the flavors to meld. While the crema is resting, you can use that block of free time to cook the Pacific Halibut Burgers using your preferred method from the top of the blog post.

Prep time

5 minutes

Cook Time

20 minutes

Total time

25 minutes

Yield

4 servings

Ingredients

FOR THE CHIMICHURRI CREMA
1 cup fresh parsley leaves
¼ cup fresh cilantro leaves
4 garlic cloves
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon dried oregano
½ teaspoon red pepper flakes
⅓ cup olive oil
½ cup sour cream or plain Greek yogurt
½ teaspoon salt
½ teaspoon freshly ground black pepper
FOR THE BURGER BOWLS
4 (5 oz.) Pacific Halibut Burgers
4 cups arugula
2 cups cooked wild rice
1 avocado, sliced
1 cup roasted corn

Instructions

1. In a food processor or blender, combine parsley, cilantro, garlic, red wine vinegar, lemon juice, dried oregano, and red pepper flakes. Pulse until finely chopped.

2. With the food processor running on low, slowly stream in the olive oil until the mixture is emulsified but still retains a rustic texture (not pureed). Transfer to a bowl and stir in sour cream or Greek yogurt. Season with salt and black pepper, refrigerate for at least 20 minutes to let the flavors meld. Thin with a splash of water or lemon juice if needed before serving.

3. Meanwhile, cook the Pacific Halibut Burgers using your preferred method. (See cooking method options above.)

4. Toss the arugula with about ¼ cup of the chimichurri crema and then divide the wild rice, dressed arugula, avocado, and roasted corn between four bowls. Top with a grilled halibut burger, and drizzle with more of the chimichurri crema. Enjoy.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.

Chimichurri Crema for Pacific Halibut Burger Bowl

An Herby, Creamy Sauce for Grilled Seafood and More

Chimichurri Crema for Pacific Halibut Burger Bowl

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