Ingredients:

1. • 1/3 cup extra-virgin olive oil

   • 1/4 cup fresh lemon juice

   • 1 tablespoon water

   • 1 tablespoon minced garlic

   • 1 tablespoon minced shallot

   • 3/4 teaspoon hot red-pepper flakes

   • 3/4 cup chopped flat-leaf parsley

   • 4 (6- to 8-ounce) halibut steaks (3/4 to 1 inch thick)

   • 1 tablespoon vegetable oil

How To Make It:

1. 1. 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.

   2. Meanwhile, prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).

   3. Pat fish dry, then brush with vegetable oil and sprinkle with 1/2 tsp salt and 1/4 tsp pepper (total).

   4. Oil grill rack, then grill fish, covered only if using a gas grill, turning once, until just cooked through, 8 to 10 minutes total.

   5. Serve fish drizzled with some of chimichurri; serve remainder on the side.

*I’ve also used a fish basket or even stove top over hot oiled large pan over medium heat.

*Chimichurri can be made 1 hour ahead and kept, covered, at room temperature.