Charred Green Onion Soy Chimichurri with Pan-Seared Halibut

Chef Ronnie Woo returns to share his recipe for Pan-Seared Halibut with chimichurri, an Argentinian sauce made of parsley and red wine vinegar.

Note: Remove halibut from the refrigerator 15 minutes before cooking.

Charred Green Onion Soy Chimichurri with Pan-Seared Halibut
Serves 2


For the chimichurri:
3 green onions, roots removed
1 tablespoon canola oil
Pinch Kosher salt
1/2 teaspoon freshly ground black pepper, plus more for the onions
1 garlic clove
2/3 cup packed fresh parsley
1/2 cup packed fresh basil
4 tablespoons extra-virgin olive oil
2 tablespoons rice wine vinegar
2 tablespoons fresh lime juice
1 tablespoon soy sauce

For the halibut:
2 (8-ounce) pieces halibut, skin removed and at room temperature
Kosher salt
Freshly ground black pepper
3 tablespoons unsalted butter
2 tablespoons canola oil


1. Make the chimichurri: Preheat the oven to 450 degrees. On a rimmed baking sheet, toss the green onions with canola oil, salt, and pepper. Cook for 7 to 8 minutes, until parts of the green onions are charred. Set aside.

2. In the base of a food processor, add charred green onions, garlic, parsley, basil, olive oil, vinegar, lime juice, soy sauce, and 1/2 teaspoon pepper. Pulse until desired consistency is reached.

3. Make the halibut: Using a paper towel, pat the halibut dry, then season with salt and pepper.

4. In a stainless steel pan over medium-high heat, melt the butter and oil. Carefully place the halibut skin-side down and gently press down with a spatula to ensure it sears evenly. Cook 2 to 3 minutes (depending on thickness), then flip and cook another 2 to 3 minutes. Do not move the halibut while cooking to achieve an even sear.

5. Serve halibut with chimichurri sauce.


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