Dry-Rub Seasonings for All Meat & Fish

Free Shipping on Orders $39+ (excludes wholesale)

  • Prep Time: 10 Minutes
  • Cook Time: 20 Minutes
  • Passive Time: 0 Minutes
Jamaican Jerk Halibut with Chimichurri Sauce


  • 2 lbs of halibut or white fish 
  • Olive oil 
  • Jamaican Jerk Char Crust
  • Lemon 
  • Chimichurri (homemade or store bought)

Products Used in this Recipe


Jamaican Jerk 4oz


  1. Preheat grill to 450 degrees.

  2. Coat fish with Char Crust Jamaican Jerk and drizzle with olive oil. Grill fish for 2 minutes on each side, should take about 8 minutes. You want the fish to start to flake, but still be moist inside.

  3. Serve fish with chimichurri sauce and sautéed veggies.

Optional Homemade Chimichurri Sauce

Blend ingredients in a blender and chill in the refrigerator for at least an hour.  Bring to room temp when ready to use.


  • 1 small to medium shallot

  • 2 large garlic cloves

  • 3 tablespoons red wine vinegar

  • 2 tablespoons fresh lemon juice

  • ¼ teaspoon sea salt

  • ¼ teaspoon red pepper flakes

  • a few spins of freshly ground black pepper

  • 1 cup firmly packed fresh flat-leaf parsley, thick stems discarded

  • ½ cup cilantro leaves

  • ½ teaspoon dried oregano, OR 1 tablespoon fresh oregano leaves

  • ½ cup extra virgin olive oil



BRC WomenOwned CRC


NBBQA 2012 NBBQA 2013 NBBQA 2015



Foodservice Distributors

Sysco US Food Culinary Source

Sign up for juicy emails.

We’ll send yummy recipes, newsworthy notes and exclusive

offers! (Promos only valid for shipping to U.S. addresses)

Char Crust

Call 773-528-0600 or 800-311-9884

Monday - Friday, 8 AM - 4 PM, Central Time

Contact Us | About Us | Privacy Policy

© 2023 Next Parners LLC All rights reserved.    |     Char Crust® and Seals in the Juices® are registered trademarks of Next Partners LLC