Ingredients with Measurements:
- 4 chal fillets (6 oz. each)
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 2 garlic cloves, minced
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 tsp. red pepper flakes
Special equipment needed:
- Grill or grill pan
- Food processor or blender
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, whisk together olive oil, red wine vinegar, parsley, cilantro, garlic, salt, black pepper, and red pepper flakes to make the chimichurri sauce.
3. Brush chal fillets with chimichurri sauce on both sides.
4. Place chal fillets on the grill or grill pan and cook for 4-5 minutes on each side, or until the internal temperature reaches 145°F.
5. Remove from heat and let rest for 5 minutes before serving.
6. Serve with additional chimichurri sauce on top.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Grill or grill pan at medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 28g
Protein: 22g
Carbohydrates: 2g
Fiber: 0g
Sugar: 0g
Sodium: 350mg
Substitutions for ingredients:
- Chal fillets can be substituted with any firm white fish, such as halibut or cod.
- Red wine vinegar can be substituted with white wine vinegar or apple cider vinegar.
- Parsley and cilantro can be substituted with any fresh herbs, such as basil or oregano.
- Red pepper flakes can be substituted with cayenne pepper or paprika.
Variations:
- Add lemon juice to the chimichurri sauce for a citrusy flavor.
- Substitute the chal fillets with shrimp or scallops.
- Grill vegetables, such as zucchini or bell peppers, and serve alongside the chal fillets.
Tips and tricks:
- Make sure the grill or grill pan is hot before adding the chal fillets to ensure a good sear.
- Let the chal fillets rest before serving to allow the juices to redistribute and keep the fish moist.
- Use leftover chimichurri sauce as a marinade for chicken or steak.
Storage instructions:
Leftover chal fillets can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat chal fillets in the microwave or oven until heated through.
Presentation ideas:
Serve the chal fillets on a bed of rice or quinoa and drizzle with additional chimichurri sauce.
Garnishes:
Garnish with fresh herbs, such as parsley or cilantro, and lemon wedges.
Pairings:
Serve with a side of roasted vegetables or a simple green salad.
Suggested side dishes:
- Roasted vegetables, such as asparagus or Brussels sprouts
- Green salad with a vinaigrette dressing
- Rice or quinoa pilaf
Troubleshooting advice:
- If the chal fillets are sticking to the grill or grill pan, make sure it is well-oiled before adding the fish.
- If the chimichurri sauce is too thick, add more olive oil or red wine vinegar to thin it out.
Food safety advice:
- Make sure the internal temperature of the chal fillets reaches 145°F before serving.
- Wash hands and surfaces thoroughly before and after handling raw fish.
Food history:
Chimichurri sauce originated in Argentina and is commonly used as a marinade or sauce for grilled meats.
Flavor profiles:
The chimichurri sauce is tangy and herbaceous, while the chal fillets are mild and flaky.
Serving suggestions:
Serve the Grilled Chal with Chimichurri Sauce as a main course for a summer barbecue or dinner party.
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Region: Argentine