Ingredients with Measurements:
- 4 fish fillets (such as salmon, trout, or tilapia)
- 1/2 cup fresh parsley leaves, chopped
- 1/2 cup fresh cilantro leaves, chopped
- 1/4 cup fresh oregano leaves, chopped
- 4 garlic cloves, minced
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
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 food processor or blender, combine parsley, cilantro, oregano, garlic, red wine vinegar, olive oil, salt, black pepper, and red pepper flakes (if using). Pulse until the mixture is well combined but still slightly chunky.
3. Place fish fillets on the grill or grill pan and cook for 3-4 minutes per side, or until the fish is cooked through and flakes easily with a fork.
4. Remove the fish from the grill and spoon chimichurri sauce over the top of each fillet.
5. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 8-10 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 25g
- Carbohydrates: 2g
- Protein: 28g
Substitutions for ingredients:
- If you don't have fresh herbs, you can use dried herbs instead (use 1 tablespoon of each).
- If you don't have red wine vinegar, you can use white wine vinegar or apple cider vinegar instead.
- If you don't have olive oil, you can use another type of oil (such as avocado oil or vegetable oil).
Variations:
- You can use different types of fish for this recipe, such as shrimp or scallops.
- You can add different herbs or spices to the chimichurri sauce, such as mint or cumin.
Tips and tricks:
- Make sure to pat the fish dry with paper towels before grilling to ensure a crispy exterior.
- Let the fish rest for a few minutes before serving to allow the juices to redistribute.
Storage instructions:
- Store any leftover chimichurri sauce in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
- To reheat the fish, place it in the microwave or oven until heated through.
Presentation ideas:
- Serve the fish on a bed of rice or quinoa.
- Garnish with additional fresh herbs or lemon wedges.
Garnishes:
- Fresh herbs (such as parsley or cilantro)
- Lemon wedges
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted asparagus
- Grilled zucchini
- Quinoa salad
Troubleshooting advice:
- If the fish is sticking to the grill or grill pan, make sure it is well-oiled before placing the fish on it.
Food safety advice:
- Make sure the fish is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Chimichurri sauce originated in Argentina and is traditionally served with grilled meats.
Flavor profiles:
- The chimichurri sauce is tangy and herbaceous, while the fish is mild and slightly sweet.
Serving suggestions:
- Serve with a glass of white wine or a cold beer.
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Region: Argentinian