Chimichurri is an uncooked sauce made by pureeing garlic, olive oil, oregano, and parsley. The fresh flavors of this South American sauce pair well with the flaky, light halibut and the earthy sweetness of sweet potato. Seasoned simply with salt and a dash of lemon, this surprisingly simple dish is low in carbs and fat, high in protein, and a delicious meal you can enjoy again and again.
- 1 sweet potato, peeled and shredded
- ¼ cup nonfat plain Greek yogurt
- 1 tsp cayenne pepper
- 3 tbsp parsley, chopped
- 1 tbsp, leaves oregano
- 3 clove garlic, chopped
- 2 tsp crushed red pepper flakes
- 2 tbsp olive oil
- 4 oz halibut
- 1 dash table salt
- 1 tsp lemon juice
- In a pot of lightly salted boiling water, cook diced sweet potato until very tender, about 15-20 minutes. Drain well, then mash in a mixing bowl with the yogurt and cayenne pepper. Season to taste with salt and set aside.
- In a separate bowl, combine parsley, oregano, garlic, crushed red pepper, and olive oil to make the chimichurri. Mix well and season with salt. Add a squeeze of lemon juice.
- Preheat oven to 400 degrees F.
- Season the halibut well with salt. Heat an ovenproof nonstick pan on high with a dash of olive oil. Once the pan is very hot, carefully add the halibut. Sear for about a minute, then lower the heat to medium and let the fish sear for another 3-4 minutes.
- Transfer halibut to oven to finish cooking for 3-5 minutes depending on thickness. Once the fish is cooked through, gently flip it over to reveal the seared side that should be golden brown.
- Serve on top of the sweet potato puree with a drizzle of chimichurri.