Chimichurri is a classic sauce and condiment in Argentina and Uruguay. It’s a versatile sauce that pairs well with mild proteins like seafood chicken or steak! You can also use it as a topping on grilled veggie!
Serves 8-10 (3 oz servings)
Prep Time: 20 minutes
Cook Time: 15 minutes
Ingredients:
Fish
- 2 lbs Mahi Mahi (can sub Cod or tilapia)
- ½ tsp salt
- ¼ tsp ground black pepper
Chimichurri
- ¼ cup white onion, roughly chopped
- ¾ cup flat leaf parsley
- ½ cup cilantro
- 1 tsp dried oregano
- 3 cloves garlic
- 1 tsp salt
- ½ tsp ground pepper
- ½ tsp red pepper flakes (optional)
- ¾ cup extra virgin olive oil
- ½ cup red wine vinegar
Directions
- In a small food processor, or blender, add all ingredients for chimichurri sauce. Pulse until all ingredients are chopped finely, but still visible. (try not to puree the sauce fully)
- Transfer into a bowl, cover and store in the refrigerator until ready to serve.
- Season fish with salt and pepper, and set aside.
- Preheat grill over medium/medium high heat for at least 10 minutes. Grill fish for 4-5 minutes per side or until completely firm.
- Remove from heat. Allow to rest 10 minutes.
- Serve with grilled vegetables or over a salad.
- Top with 1-2 tbsp chimichurri sauce.
