Chimichurri is a fresh, healthy robust sauce that can be used on fish, meat, veggies, eggs, tacos etc. Use this as a finishing sauce or a marinade. I enjoy dipping French baguette slices into this:)
Mr. Craftiness is smitten with this dish, he made it a point to tell me three times. I got the hint darling (make this again please!)
This was my first experience making Chimichurri, super easy and a great marinade. Fresh herbs and peppers really make a difference and I encourage y’all to try this if you haven’t already. This is a great marinade for any meat and I used this on some cod I found at the store. This turned out so well that it is now my go-to marinade for cod. Complete the meal by serving with Puerto Rican Rice. Have you tried this on other meats? Let me know how it turned out.
I don’t have a roasting pan so I line my cookie sheet with foil and put racks on top.
I hope you enjoy this super handy condiment/marinade!
Chimichurri is a fresh, healthy robust sauce that can be used on fish, meat, veggies, eggs, tacos etc. Use this as a finishing sauce or a marinade. I enjoy dipping French baguette slices into this.
2 lb Cod fish
1 bunch cilantro
1/2 cup parsley
juice from 2 lemons
1 Tbs red wine vinegar
4 cloves garlic
3 serranos, stems removed
1 tsp salt
1 Tbs fresh oregano
1/2 tsp cumin
1/2 tsp black pepper
1 cup olive oil
- Place all ingredients into food processor or blender and blend until smooth.
- Rinse fish and put in large bowl, cover with marinade, rest in fridge at least 30 minutes or overnight.
- Place oven rack at highest point so the rack is 4-6 inches below burner.
- Arrange fish on rack in roasting pan or cookie sheet with rack, cover with any remaining marinade.
- Broil fish 4-5 minutes on one side and 1-3 minutes on the other until fish is opaque but not overcooked.