Chimichurri Pan-Grilled Halibut & Shrimp and Charred Vegetable Rice

Chimichurri Pan-Grilled Halibut & Shrimp and Charred Vegetable Rice

Prepare the rice

• Cook 1 cup long-grain white rice according to package directions, using 2 cups chicken stock and 1 tbsp butter. 
• Heat 1 1/2 tablespoons olive oil in a large cast-iron skillet over medium-high heat. Add 1/2 cup thawed frozen whole-kernel corn and 1/2 cup chopped zucchini to pan; sauté 3 minutes or until vegetables are charred. Stir in 1/2 cup halved grape tomatoes and 1/3 cup chopped green onions; sauté 1 minute or until tomatoes almost wilt. Combine vegetable mixture, rice, and 1/4 teaspoon salt.

Prepare the Halibut & Shrimp

1 1/2  tablespoons  chopped fresh cilantro
1  tablespoon  chopped fresh basil
1  tablespoon  finely chopped shallots
1 1/2  tablespoons  olive oil
1 1/2  tablespoons  fresh lemon juice
sea salt
freshly ground black pepper
1 teaspoon adobo seasoning
Cooking spray
2  (6-ounce) halibut fillets
1 lb shrimp, peeled and devained

• Combine the first 5 ingredients in a medium bowl; stir in 1/4 teaspoon salt and 1/8 teaspoon pepper.
• Heat a grill pan over medium-high heat. Coat pan lightly with cooking spray. Drizzle a little olive oil to fish then sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add fish to pan; cook 4 minutes on each side or until desired degree of doneness.  Transfer to platter.
• Drizzle olive oil to shrimp then sprinkle with salt, pepper and adobo seasoning.  Add shrimp to pan; cook quickly just until the shrimps turn pink.  
• Place fish and shrimp over rice mixture.  Serve with chimichurri sauce.