Seared Halibut with Chimichurri Sauce.
The SECRET OF CHIMICHURRI SAUCE
The eyes read chimichurri, the lips instead pronounce "cimiciurri". Between the two quarrelers, the tongue enjoys. Yes, because when you taste a halibut topped with chimichurri sauce, the pleasure is assured. Condiment native to Latin America, more precisely Argentina and Uruguay, is now also used in the other states of the continent. And, for some time, it is not uncommon to find this green sauce here in Canada.
From what, or rather from whom, does chimichurri sauce take its name? You have to go back in time, to the Argentine War of Independence of the nineteenth century and to James McCurry, or as he used to be called, Jimmy. Isn't Jimmy McCurry a name that has a certain similarity with "chimichurri"? And in fact it is precisely from there that the name comes from, or at least this is the most accredited story. McCurry, an Irish soldier following Jasson Ospina's troops, became known in the war for merits other than military. The sauce he prepared became very popular among Argentines, who had some difficulty pronouncing the name of its inventor, misspelling it in "Chimi Churri".
Ingredients:parsley, garlic, oil, bay leaf, pepper, basil, lemon.
Spices: paprika, oregano, cumin, thyme, coriander, ginger (to taste)
Preparation:
Finely chop garlic, bay leaf, basil, pepper and chili. Mix the ingredients well together with spices, oil, lemon and a little vinegar. Dose the chili a little at a time and keep tasted to determine how much you want the sauce to be spicy. According to the traditional Argentine recipe, the ingredients must be well chopped and not blended. Let stand for a few hours. A simple recipe for flaky grilled halibut with an herby sauce.
Whisk together olive oil, lemon juice, water, garlic, shallot, red-pepper flakes, and 1/2 tsp each of salt and pepper until salt has dissolved. Stir in parsley. Let chimichurri stand 20 minutes. Meanwhile, prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas). Pat fish dry, then brush with vegetable oil and sprinkle with 1/2 tsp salt and 1/4 tsp pepper. Oil grill rack, then grill the halibut, covered only if using a gas grill, turning once, until just cooked through, 8 to 10 minutes total. Serve the halibut drizzled with some of chimichurri.
Note:Chimichurri can be made 1 hour ahead and kept, covered, at room temperature.
The SECRET OF CHIMICHURRI SAUCE
The eyes read chimichurri, the lips instead pronounce "cimiciurri". Between the two quarrelers, the tongue enjoys. Yes, because when you taste a halibut topped with chimichurri sauce, the pleasure is assured. Condiment native to Latin America, more precisely Argentina and Uruguay, is now also used in the other states of the continent. And, for some time, it is not uncommon to find this green sauce here in Canada.
From what, or rather from whom, does chimichurri sauce take its name? You have to go back in time, to the Argentine War of Independence of the nineteenth century and to James McCurry, or as he used to be called, Jimmy. Isn't Jimmy McCurry a name that has a certain similarity with "chimichurri"? And in fact it is precisely from there that the name comes from, or at least this is the most accredited story. McCurry, an Irish soldier following Jasson Ospina's troops, became known in the war for merits other than military. The sauce he prepared became very popular among Argentines, who had some difficulty pronouncing the name of its inventor, misspelling it in "Chimi Churri".
Ingredients:
parsley,
garlic,
oil,
bay leaf,
pepper,
basil,
lemon.
Spices:
paprika,
oregano,
cumin,
thyme,
coriander,
ginger (to taste)
Preparation:
Finely chop garlic, bay leaf, basil, pepper and chili. Mix the ingredients well together with spices, oil, lemon and a little vinegar. Dose the chili a little at a time and keep tasted to determine how much you want the sauce to be spicy. According to the traditional Argentine recipe, the ingredients must be well chopped and not blended. Let stand for a few hours. A simple recipe for flaky grilled halibut with an herby sauce.
Whisk together olive oil, lemon juice, water, garlic, shallot, red-pepper flakes, and 1/2 tsp each of salt and pepper until salt has dissolved. Stir in parsley. Let chimichurri stand 20 minutes. Meanwhile, prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas). Pat fish dry, then brush with vegetable oil and sprinkle with 1/2 tsp salt and 1/4 tsp pepper. Oil grill rack, then grill the halibut, covered only if using a gas grill, turning once, until just cooked through, 8 to 10 minutes total. Serve the halibut drizzled with some of chimichurri.
Note:
Chimichurri can be made 1 hour ahead and kept, covered, at room temperature.
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