Halibut with Chimichurri and Tomato Salad

Halibut is a light but flavorful fish; combining it with an herby chimichurri and an acidic tomato salad helps highlight the flavors. Chimichurri is a garlic and parsley based sauce and is very popular in many South American countries. Most chimichurri is pretty oily but I halved the olive oil in this recipe, if you prefer a more traditional style you can increase it to a full cup.

Ingredients

For the Halibut

4 halibut portions, about 6 ounces each (170 grams)
1/2 teaspoon garlic powder
1/2 teaspoon paprika
2 tablespoons olive oil

For the Chimichurri Sauce

2 cups chopped fresh parsley
2 tablespoons fresh oregano leaves
6 cloves garlic, coarsely chopped
1 tablespoons red wine vinegar
2 tablespoons fresh lime juice
1/2 cup olive oil
1 teaspoon paprika
1/2 jalapeño, deseeded and coarsely diced

For the Tomato and Onion Salad

2 cloves garlic, minced
2 tablespoons sherry vinegar
3 tablespoons olive oil
1 pint cherry tomatoes, halved
1/4 sweet onion, thinly sliced
1/2 red bell pepper, cut into thin strips
2 tablespoons chopped fresh basil leaves

To Assemble

1/4 cup chopped fresh parsley

Directions

For the Halibut

Preheat a water bath to 130°F (54.4°C).

Mix the spices together in a bowl. Salt and pepper the halibut then sprinkle with the spice mixture. Place in the sous vide bag with the olive oil and lightly seal. Let the fish sit for 30 minutes for the dry brine to take effect then place in the water bath and cook for 15 to 45 minutes, until heated through.

For the Chimichurri Sauce

Combine all the ingredients in a blender or food processor and process until combined well.

For the Tomato and Onion Salad

Combine the garlic and vinegar in a bowl and let sit for 5 minutes. Add the olive oil and whisk to combine. Toss the remaining ingredients with the dressing.

To Assemble

Take the halibut out of the bag and dry it thoroughly using paper towels or a dish cloth. Sear one side over high heat just until browned, 1 to 2 minutes. Remove from the heat.

Place some of the tomato and onion salad on a plate and top with the halibut. Drizzle some chimichurri sauce on the top then sprinkle with parsley and serve.