Air Fryer Halibut with Chimichurri Sauce
This Air Fryer Halibut is one of my favorite fish recipes. It's light, flaky, and delicious when topped with this Basil Chimichurri sauce.
Servings: 4 servings
Calories: 401kcal
Equipment
Ingredients
- 4 5 oz halibut fillets thawed if previously frozen
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
Basil Chimichurri Sauce
- 1 cup packed basil leaves
- ½ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 4 garlic cloves peeled
- ½ teaspoon sea salt
- ½ teaspoon oregano
- ¼ teaspoon black pepper
- ¼ teaspoon red chili flakes
Instructions
Basil Chimichurri Sauce
- Place all ingredients for the basil chimichurri sauce in a food processor and process until basil leaves are small and even in size.
Halibut
- Season halibut fillets with salt and pepper on both sides. Brush the fish with some of the Chimichurri sauce.
- Preheat the air fryer to 360°F. Place halibut fillets inside the air fryer and cook for 8-10 minutes until halibut reaches an internal temperature of 135 -140°F.
- Remove halibut from the air fryer and serve with more Chimichurri sauce on top.
Notes
- Use the food processor to pulse the Chimichurri sauce to achieve a chunky texture.
- I like to marinate halibut in the Chimichurri sauce for 30 minutes before cooking to maximize flavor.
- Cooking times will vary depending on your air fryer model and the thickness of the halibut fillets.
- Store halibut in an airtight container in the refrigerator for up to 3 days or in the freezer for 4-6 months.
Nutrition
Calories: 401kcal | Carbohydrates: 1g | Protein: 32g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Cholesterol: 83mg | Sodium: 701mg | Potassium: 764mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 157IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg