Norwegian Halibut with Chimichurri

Season two Norwegian halibut fillets on both sides with salt and pepper. Let rest for 15 minutes. In the meantime, in a small bowl, add 3T coarsely chopped parsley, 1.5T coarsely chopped cilantro, 4 cloves coarsely chopped garlic, 3T red wine vinegar, and 2T freshly squeeze lemon juice. Let sit for 10 minutes. Transfer mixture to a blender or food processor and blend/pulse for 15 seconds. Stir in ½ cup olive oil and set aside. Heat 1-2T neutral oil in a large nonstick skillet over medium heat. Add halibut filets, searing gently until lightly browned on both sides, about 6-8 minutes per side. Add 2 cloves garlic, 1T freshly squeeze lemon juice, and 1T butter, sautéing gently for 1-2 minutes. Using a meat thermometer, cook fish over med-low heat until it reaches 125°F. Transfer filets to a serving dish and top with the chimichurri. Yield 2 servings. Serve with sautéed fennel or your favorite vegetable, if desired. Recipe adapted from Seafood from Norway.