Grilled Halibut With Chimichurri

• 1/3 cup extra-virgin olive oil
• 1/4 cup fresh lemon juice
• 1 tablespoon water
• 1 tablespoon minced garlic
• 1 tablespoon minced shallot
• 3/4 teaaspoon hot red-pepper flakes
• 3/4 cup chopped flat-leaf parsley
• 4 (6- to 8-ounce) halibut steaks (3/4 to 1 inch thick)
• 1 tablespoon vegetable oil

1. Whisk together olive oil, lemon juice, water, garlic, shallot, red-pepper flakes, and 1/2 tsp each of salt and pepper until salt has dissolved. Stir in parsley. Let chimichurri stand 20 minutes.
2. Meanwhile, prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).
3. Pat fish dry, then brush with vegetable oil and sprinkle with 1/2 tsp salt and 1/4 tsp pepper (total).
4. Oil grill rack, then grill fish, covered only if using a gas grill, turning once, until just cooked through, 8 to 10 minutes total.
5. Serve fish drizzled with some of chimichurri; serve remainder on the side.

extravirgin olive oil, lemon juice, water, garlic, shallot, hot redpepper, flatleaf, vegetable oil

Taken from www.epicurious.com/recipes/food/views/grilled-halibut-with-chimichurri-242584 (may not work)