Jamaican Jerk Halibut with Chimichurri Sauce

Jamaican Jerk Halibut with Chimichurri Sauce



  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


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