We think fish is great. But honestly? It’s kind of boring. Not anymore. Chimichurri takes a fish like tilapia from drab to delicious – really! If you’re not familiar with chimichurri, it’s an uncooked sauce from Argentina traditionally served with grilled meats. We love the sauce on fish and shellfish — and it’s also good with chicken and even on vegetables. Here you go:
- 4 filets tilapia
- 1-2 Tbl extra virgin olive oil
Preheat grill over medium heat. Brush (or fingerpaint) the oil over the fish.
Grill for 2-4 minutes on each side until done.
If you prefer, you can also bake or sauté tilapia.
- 2-4 garlic cloves, peeled
- 1/3 cup coarsely chopped flat-leaf (Italian) parsley plus an additional 2 Tbl set aside
- 4 Tbl balsamic or red wine vinegar
- 1-2 Tbl oregano leaves (optional)
- 1-2 tsp crushed red pepper (optional)
- 1/2-3/4 cup extra virgin olive oil
With the motor of a food processor running, drop in the garlic cloves and process until they’re minced. Then turn off the processor and add the parsley, vinegar, oregano and crushed pepper. Process until smooth. With the motor running, add the olive oil in a gradual stream.
You can make this several hours ahead of time, or even refrigerate it overnight. Just before you serve it, though, chop up the reserved parsley and add it to the sauce to brighten it up.
Serve over fish. Voila!