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Chimichurri Cod

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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:)

Cod fish on a plate.

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.

Chopped herbs and peppers on a plate.
fresh ingredients in a food processor.
blended fresh ingredients in a food processor.
chimichurri sauce in a bowl
fish baking in the oven on a rack.

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!

Did you make this recipe?  Don’t forget to rate the recipe and comment below!  Take a picture and tag us @FusionCraftiness #FusionCraftiness on Instagram for a chance to be featured in our Insta Stories:)

Fresh Traditional Easy Chimichurri. A fresh condiment from South America to use on veggies, steaks, fish and whatever!

Chimichurri Cod

Yield: 6
Prep Time: 10 minutes
Cook Time: 7 minutes
Total Time: 17 minutes

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.

Ingredients

  • 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

Instructions

  1. Place all ingredients into food processor or blender and blend until smooth.
  2. Rinse fish and put in large bowl, cover with marinade, rest in fridge at least 30 minutes or overnight.
  3. Place oven rack at highest point so the rack is 4-6 inches below burner.
  4. Arrange fish on rack in roasting pan or cookie sheet with rack, cover with any remaining marinade.
  5. Broil fish 4-5 minutes on one side and 1-3 minutes on the other until fish is opaque but not overcooked.
Nutrition Information:
Yield: 6 Serving Size: 1/3 lb
Amount Per Serving: Calories: 517Total Fat: 38gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 31gCholesterol: 83mgSodium: 538mgCarbohydrates: 10gFiber: 2gSugar: 6gProtein: 35g

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© Tina
Cuisine: Argentina / Category: Seafood Recipes

For a red Chimichurri, see our Chimichurri Rojo recipe

Chimichurri Rojo, a red chimichurri sauce with parsley, cilantro, red onion, garlic, roasted bell peppers and red wine vinegar. Serve on steaks, potatoes, veggies and eggs, YUM! | Fusion Craftiness.com

Bianca

Saturday 17th of February 2018

This was the first time I made chimichurri, it was SO EASY! This recipe is amazing, I'm glad I didn't overcook my fish, it's so easy to do. My fish turned out moist and so flavorful from the chimichurri sauce. I love this stuff!

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