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Grilled fish with Chimichurri sauce
Savory recipes
Summer
30 minutes to 1 hour
Easy
Grill
Prep time
15 minutes
Cooking time
10 minutes
Serves
4 people
Method
To make the Chimichurri sauce:
- Chili pepper: remove the seeds and inner white membrane, then finely chop (you can substitute 1 to 2 teaspoons of red chili powder - adjust the amount according to your taste and spice tolerance).
- Place all the ingredients in a medium-sized bowl and mix well. The Chimichurri sauce can be made in advance but should be kept refrigerated. It is best served within 24-48 hours.
The sea bream:
Ask your fish vendor to trim, gut, and scale the sea bream.
- Drizzle a grill pan with olive oil and cook the fish for 6 to 8 minutes per side, depending on the size.
- Serve with sauce on the side or fillet the fish and drizzle with the sauce.
Ingredients
- 4 sea bream
Chimichurri Sauce
- 1 small red chili pepper
- 1 bunch of parsley
- 2 sprigs of oregano, freshly chopped
- 4 garlic cloves, crushed
- ½ cup of chopped chives
- 2 tbsp red wine vinegar
- 1 tsp fresh lemon juice
- 120 ml (½ cup) olive oil
- Salt and pepper
Utensil
Grill pan
The benefits of a grill pan
With a grill pan you'll be able to recreate a barbecue effect, while avoiding that your foods stay in contact with fat or juices. Healthy and tasty!
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