in college, i had a roommate who was argentinian and one weekend his dad came to visit and threw an amazing argentine style bbq. he taught me his recipe for chimichurri.
we had an impromptu BBQ this past sunday and i made some chimichurri to go with our grilled skirt steak (recipe to come). last night, we grilled some tilapia and topped it with the leftover chimichurri. so good. we enjoyed it with Enso Winery’s Pinot Gris. It was a perfect pairing.
- 2 fillets of tilapia
- olive oil
- 2 tbsp fresh oregano, chopped
- 2 tbsp fresh flat leaf parsley, chopped
- 2 tbsp fresh cilantro, chopped
- 1 tbsp of capers, roughly chopped
- 2 tsp red pepper flakes
- 3-4 garlic cloves, finely minced
- 1 shallot, finely diced
- 1/4 cup red wine vinegar
- 3/4 cup of olive oil
(makes 2 servings)
- Chimichurri: (can make ahead and keeps for 4 days)
- finely chop all the fresh herbs and toss in a bowl
- add in the finely chopped garlic and shallots
- add the capers, red pepper flakes and red wine vinegar
- Mix the ingredients and slowly add in the olive oil while stirring. Taste as you go. It should taste tangy but not too strong of a vinegar flavor. Add s&p to taste. Set aside.
- Grilled Tilapia:
- Pat dry the tilapia. S&p both sides and coat with some olive oil.
- Heat a grill pan on medium to medium high.
- Once the grill pan is hot, gently lay down the tilapia.
- Grill on one side for about 4 minutes.
- Gently flip over using a fish spatula and grill for another minute or two.
- Arrange the grilled tilapia on a platter and spoon some of the chimichurri all over.