Wild Alaskan Halibut

Grilled Halibut Steaks with Chimichurri

Smoky grilled halibut with vibrant herb-garlic chimichurri

Grilled halibut steaks with chimichurri is a showstopper that's deceptively simple to make. Thick portions of wild Alaskan halibut get beautiful char marks on the grill while staying moist and flaky inside. The fresh parsley-garlic chimichurri adds a punch of herbaceous brightness that elevates the mild halibut to something truly special. This Whole30 and paleo-friendly recipe is perfect for summer cookouts or any night you want to impress without a lot of effort.

Ingredients

For the Halibut

• 4 wild Alaskan halibut steaks (6-8 oz each, at least 1 inch thick), thawed
• 2 tablespoons avocado oil
• Salt and freshly ground black pepper

For the Chimichurri

• 1 cup fresh flat-leaf parsley, packed and finely chopped
• 1/4 cup fresh oregano leaves, finely chopped
• 4 cloves garlic, minced
• 1/3 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• Pinch of red pepper flakes
• 1/2 teaspoon sea salt

Instructions

1. Make the chimichurri: Combine parsley, oregano, garlic, olive oil, red wine vinegar, red pepper flakes, and salt in a bowl. Stir well and let sit at room temperature for at least 15 minutes to let the flavors meld.
2. Preheat the grill: Heat your grill to high (450-500°F). Clean the grates thoroughly and oil them well to prevent sticking.
3. Prep the halibut: Pat halibut steaks completely dry. Brush with avocado oil and season generously with salt and pepper.
4. Grill: Place halibut directly on the hot grill grates. Cook 4-5 minutes per side without moving, until you get clear grill marks and the fish reaches 145°F internally.
5. Rest: Remove from grill and let rest for 2 minutes. Halibut continues cooking slightly off the heat.
6. Serve: Spoon generous chimichurri over each halibut steak. Serve with grilled vegetables, a green salad, or cauliflower rice.