Grilled Fish with Chimichurri Sauce Recipe
This Grilled Fish with Chimichurri Sauce recipe combines tender, flaky fish fillets grilled to perfection with a vibrant, herby chimichurri sauce. Fresh parsley, cilantro, garlic, and red pepper flakes blended with red wine vinegar and olive oil create a zesty, flavorful topping, making this dish a bright and healthy option perfect for any meal.
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Total Time: 30-35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Latin American
- Diet: Gluten Free
Ingredients
Fish
- 4 fish fillets (such as salmon, tilapia, or swordfish)
- 2 tablespoons olive oil
- Salt and pepper, to taste
Chimichurri Sauce
- 1 cup fresh parsley, chopped
- 1/2 cup fresh cilantro, chopped
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- Salt and pepper, to taste
Instructions
- Prepare the Chimichurri Sauce: In a bowl, combine the chopped parsley, cilantro, minced garlic, red pepper flakes, red wine vinegar, and 1/2 cup olive oil. Mix well and season with salt and pepper to taste. Set aside to let the flavors meld.
- Prepare the Fish: Pat the fish fillets dry with paper towels. Rub both sides with 2 tablespoons of olive oil. Season generously with salt and pepper.
- Preheat the Grill: Heat your grill to medium-high heat (about 400°F or 200°C). If using a grill pan, preheat it on medium heat on the stovetop.
- Grill the Fish: Place the fish fillets on the grill. Cook for about 4-6 minutes on each side, depending on the thickness of the fillets. The fish should flake easily with a fork and have nice grill marks.
- Serve the Fish: Once cooked, remove the fish from the grill. Allow it to rest for a minute before serving.
- Top with Chimichurri: Spoon the chimichurri sauce generously over the grilled fish fillets before serving.
- Garnish and Enjoy: Optionally, garnish with lemon wedges and additional herbs for a pop of color. Serve immediately and enjoy the incredible flavors.
Notes
- Choose firm-fleshed fish like salmon, swordfish, or tilapia for best grilling results.
- Adjust the red pepper flakes in the chimichurri sauce to suit your preferred spice level.
- Letting the chimichurri sauce sit for at least 15 minutes allows the flavors to meld beautifully.
- If you don’t have a grill, a grill pan or stovetop skillet will work as well.
- Serve with lemon wedges for a fresh citrus accent if desired.
