Grilled Halibut with ChimichurriBy Lauren Salkeld, Epicurious
One of my favorite summer meals is a simple mix of grilled meats and veggies. Protein options include chicken, beef, shrimp, and tofu (obviously not meat but I happen to love grilled tofu). Veggies can be anything from asparagus, bell peppers, and cherry tomatoes to mushrooms, onions, and zucchini. Any combination works.
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Skewers or one of those handy grill baskets make the meal just about effortless, but the real secret is whipping up a couple yummy sauces. One of my go-to recipes is chimichurri, a vibrant and garlicky parsley-based sauce with a pinch of cayenne or crushed red pepper for heat. Chimichurri comes from Argentina where it's usually paired with the country's beloved beef, but I find it works equally well with chicken, veggies, or even fish as in this Grilled Halibut with Chimichurri recipe.
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My newest obsession is a sweet and spicy peanut sauce I learned from my friend Amy, a cook with serious sauce talents. There's no measurements or proportions: Just combine peanut butter (creamy or chunky), honey, a couple chipotle chiles (the canned variety that swim in adobo), and a splash or two of orange juice. An immersion blender makes easy work of pulverizing the chiles and blending the ingredients, but a regular blender or a food processor would do just as well. Customize the recipe to suit your palate, keeping in mind that those chipotles are little firebombs waiting to set your mouth aflame.
Both chimichurri and the peanut sauce can be prepped in advance and refrigerated for a day or two so both are perfect for entertaining--chimichurri can even be frozen.
Do you have any beloved sauces or spreads for serving with grilled meats and veggies?
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