1 lb Wild Pacific Halibut (2 x 8oz portions)
1 cup parsley (approx 1 bunch)
1 cup cilantro (approx 1 bunch)
2 tbsp oregano leaves
2 cloves fresh garlic
1/2 cup olive oil
2 tbsp red wine vinegar
1-2 tsp red pepper flakes
Salt & pepper
To prepare Chimichurri:
Chop parsley, cilantro, oregano and garlic.
Mix in small bowl with the olive oil, red wine vinegar, red pepper flakes, salt and pepper.
To prepare Halibut:
Heat olive oil in cast-iron pan on med-high heat.
Salt & pepper each side of the halibut.
Place halibut in pan and cook 8-10 minutes, flipping halfway until medium-rare.
Top with chimichurri and serve!
Note: The Chimichurri may be prepared early and stored in refrigerator for 24 hours, if needed. It's also excellent on flank steak.