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Chimichurri-topped Grilled/Seared Halibut

4 pieces halibut fillet, 6-8 ounces

Chimichurri

½ cup diced parsley
juice of 2 fresh lemons
1-2 garlic cloves minced
some fresh chopped basil or cilantro
¼ cup olive oil
dash of chipolte pepper powder
salt/pepper
lemon wedges

Mix chimichurri ingredients and chill.

Dry and season fish, both sides. Grill or sear. If seared, pat off oil with paper towel. Pile chimichurri over center of fish, and squeeze some lemon juice over whole dish. Serve with rice or quinoa and beans.

For a vegetarian option, this goes great with thinly sliced, seared tofu.

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