Halibut with Yuzu Kosho Chimichurri
Posted by:
Jacobsen Salt Co.
Posted on:
Sep 17, 2026
Shop The Recipe
Infused Yuzu Salt
$18.00
Flaky white fish sprinkled with vibrant, mildly sweet Yuzu Salt makes for a delicious and easy outdoor meal. Top it with a tangy yuzu kosho chimichurri and enjoy it outdoors, whether at the campsite or in your own backyard.
Recipe and photo by: The JSC Kitchen
Serves 2
Process
To make the yuzu chimichurri, mix the yuzu kosho, juice from the whole lemon, zest of half the lemon, zest garlic, olive oil and a splash of soy sauce together in a small bowl.
Finely slice the green onions and add to the bowl.
Remove the stems from the cilantro and parsley. Finely chop both the cilantro and parsley and add to the bowl. Mix all ingredients together until the texture is a chunky paste. Add Yuzu Salt and pepper to taste.
On high heat, sear the halibut, skin side down, for 4 minutes. Brush olive oil onto the fish, flip it, and sear for 2 minutes. Remove the fish from the heat, plate it, and spoon the yuzu chimichurri on top. Finish with Yuzu Salt and serve.
