Marisa's Healthy Kitchen

Halibut with Chimichurri Sauce

I loved how simple and fast this dinner was to prepare. Since only Michael is eating this I use 2 pieces of fish (one for that night and one for his lunch the following day) as fish does not stay that well. But of course if you have more mouths to feed just double the recipe. You can also mix up the herbs to create a different taste each time you make this. If you make the chimichurri first it will be ready by the time it takes you to grill the fish. This dinner can literally be made in 20 minutes!

• 1/4 cup extra-virgin olive oil
• 1/8 cup fresh lemon juice
• 1 tablespoon water
• 2 teaspoon chopped garlic
• 1 tablespoon minced shallot
• 1/2 teaspoons hot red-pepper flakes
• 1/2 cup chopped parsley
• 2 halibut filets
• salt and pepper

1. Combine olive oil, lemon juice, water, garlic, shallot, red-pepper flakes, and 1/2 tsp each of salt and pepper.
2. Mix in the parsley (or other herbs). Put aside until the fish is cooked.
3. Prepare whatever grill you are using. We use the Griddler so it is rather easy. You want to set it to medium-high.
4. Brush the fish with the vegetable oil and then sprinkle salt and pepper on both sides. Cook the fish from 8 – 10 minutes, till done.
5. Plate and serve with chimichurri drizzled on top.

I also made a little side dish from gorgeous bright summer vegetables. My favorite! There is no reason to go crazy with sauces when you are dealing with super flavorful and fresh ingredients.

Sweet Corn and Snap Pea Summer Side

• 1 stalk of corn, shucked
• 1/2 pound of snap peas, cleaned
• 1 sweet onion
• 1 tablespoon olive oil
• salt and pepper

1. Heat oil over medium high heat and add onions. Cook until they soften, around 2-3 minutes.
2. Add the snap peas and corn and sautee for another 2 minutes
3. Salt and pepper to taste