Jamaican Jerk Halibut with Chimichurri Sauce

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)


  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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