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

1. 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) 
2. Transfer into a bowl, cover and store in the refrigerator until ready to serve. 
3. Season fish with salt and pepper, and set aside.  
4. Preheat grill over medium/medium high heat for at least 10 minutes. Grill fish for 4-5 minutes per side or until completely firm.  
5. Remove from heat. Allow to rest 10 minutes. 
6. Serve with grilled vegetables or over a salad.
7. Top with 1-2 tbsp chimichurri sauce.