Chimichurri Halibut with Green Garlic Rice and Bok Choi

These Chimichurri Halibut with Green Garlic Rice and Bok Choi is a great summer dish using plenty of in-season summer farmers’ market veggies!

Special thank you to Joyfully Organic for the Green Garlic and Bok Choi, and Loco Fields for the cilantro!

Makes ~ 5-6 Rolls

INGREDIENTS

  • ~0.5 lbs Fisherfolk Halibut | Wild caught from Nova Scotia

  • 1 large bok choi or 2 medium bok choi

  • 1 cup Rice

  • 1/2 cup green garlic bulb | Thinly diced

  • Salt and Pepper to taste

For Chimichurri Sauce

  • 1/2 cup green garlic greens | finely chopped

  • 1 cup cilantro | finely chopped

  • 2 tbsp red wine vinegar

  • 1/2 cup olive oil

  • 1 tbsp red pepper flakes

  • 1 tsp paprika

INSTRUCTIONS

  1. To prep rice: Wash and rinse 1 cup white rice. Wash and finely chop white bulbs of green garlic. Add to rice and cook until soft and fluffy.

  2. Preheat oven to 400°F.

  3. For sauce: Chop greens of green garlic and cilantro and place in a bowl. Add red wine vinegar, olive oil, red pepper flakes, and paprika. Set aside for now.

  4. Wash and slice bok choi in half, and place on a foil-lined baking sheet. Defrost Halibut and pat dry. Season to taste with salt and pepper.

  5. Place spoonfulls of chimichurri on baking sheet. Place halibut on top and slather the rest of the sauce on the filet and choi.

  6. Bake at 400°F for 10-12 minutes. Plate and enjoy!

Enjoy!

Cooking Notes:

  • Watch our IG Reel to learn how to make these!