Alaska Halibut with Chimichurri Sauce
- 2 cups long-grain white rice
- ½ tsp. plus 1 tsp. salt
- ¾ cup chopped fresh cilantro, divided
- ¾ cup chopped Italian parsley, divided
- 2 Tbsp. fresh oregano leaves
- 1 ½ fresh jalapeño chiles (about 1 ¾ oz. total), rinsed, stemmed, and seeded
- 2 cloves garlic, peeled
- 6 Tbsp. plus 1 Tbsp. California Olive Ranch extra virgin olive oil
- 5 Tbsp. lime juice
- 4 Alaska halibut fillets (6 oz. each)
- Fresh-ground black pepper
- Combine rice, 3 ¾ cups water, and 1 teaspoon salt in a 4- to 5-quart pan. Cover and bring to a boil over high heat. Reduce heat and simmer until rice is tender to bite, 15 to 18 minutes. Remove from heat, sprinkle remaining ¼ cup cilantro and ¼ cup parsley over the top and fluff rice with a fork, mixing in herbs.
- In a blender or food processor, whirl ½ cup cilantro, ½ cup parsley, oregano, jalapeños, garlic, 6 tablespoons California Olive Ranch extra virgin olive oil, lime juice, and ½ teaspoon salt until smooth. Taste, and add more salt if desired. Scrape chimichurri into a small bowl.
- Meanwhile, rinse any ice glaze from frozen Alaska halibut under cold water; pat dry with paper towel. Heat a heavy nonstick skillet over medium-high heat. Brush both sides of halibut with California Olive Ranch extra virgin olive oil. Place halibut in heated pan and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking.
- Turn halibut over and sprinkle with salt and black pepper. Cover pan tightly and reduce heat to medium. Cook an additional 6 to 8 minutes for frozen halibut or 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.
- To serve, spoon rice onto dinner plates and top each mound with a halibut fillet and drizzle with a little chimichurri sauce. Serve remaining sauce at the table to add to taste.