Grilled Pacific Halibut with Chimichurri
May 5th, 2026The Perfect Pairing of Fresh and Grilled Ingredients
Pairing chimichurri with fish is a quick and delicious way to elevate a weeknight meal with a bright pop of color and fresh, herbaceous flavor. For our recipe, chimichurri is spooned over grilled Pacific halibut as a condiment, just before serving. The entire meal can be on the table in under 20 minutes, whether you're grilling Pacific halibut in your backyard or on a cast-iron grill pan — just make sure your grill grates are hot, clean, and oiled before you even think about cooking the Pacific halibut!
Chimichurri is a parsley-based condiment that hails from South America. It's often served with grilled meats, as its freshness is the perfect complement to the charred flavors of the grill. Our version of chimichurri includes a mix of parsley and cilantro, but if cilantro isn't your thing, you can simply omit it and replace it with more parsley.
Grilled Pacific Halibut with Chimichurri
By Wild Alaskan Company
Prep time
10 minutes
Cook Time
10 minutes
Total time
20 minutes
Yield
2 servings
Ingredients
- 2 (5 oz.) portions Skin-On Pacific Halibut or 2 (6 oz.) portions Pacific halibut
- 1 cup parsley, roughly chopped
- 1 cup cilantro, roughly chopped
- 1 clove garlic, smashed
- 1 tablespoon fresh oregano
- Leaves from 3 sprigs of thyme
- A pinch of red chili flakes
- 1/2 cup extra-virgin olive oil
- A splash of red wine vinegar, to taste
Instructions
1. Heat a charcoal or gas grill to high. Alternatively, preheat a cast-iron grill pan over high heat.
2. Meanwhile, prepare chimichurri. Finely mince parsley, cilantro, garlic, oregano, and thyme, then combine with red chili flakes in a small mixing bowl. Whisk in oil until combined. (Alternatively, combine the ingredients in a mini food processor and process until finely chopped, adding in oil once it's processed. Transfer to a small bowl.) Add a splash of red wine vinegar and season to taste with salt. Adjust as desired with more vinegar or salt.
3. Using paper towels or a clean kitchen towel, gently pat excess moisture from halibut. Season both sides with salt and pepper.
4. Place halibut on grate (skin-side down, if applicable), and cook until the fillets flip without any resistance, about 3 minutes per side. Pacific halibut is medium-done when internal temperature reaches 130F at its thickest part on an instant-read thermometer, or when it flakes easily with a fork.
5. Transfer halibut to a serving platter and top with chimichurri, with extra chimichurri on the side for serving with fish and over vegetables. Leftover chimichurri can be stored in the refrigerator for up to a day.
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.
