Pan Seared White Fish with Smoky Bell Pepper and Chimichurri

Pan Seared White Fish with Smoky Bell Pepper and Chimichurri - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

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Simple Healthy and Delicious

A simple and healthy fish dish, with a hint of smokiness you will love. Chimichurri is a type of cold uncooked sauce or topping. Its origins are from Argentina and usually made from fewer ingredients.

Chimichurri is often used on grilled meats and made with red wine vinegar, being a white fish, this version uses white wine vinegar. Don’t use other white vinegars, you won’t get the same depth of flavour.

This version takes it up a level with coriander, shallot, and lemon juice. If you don’t like coriander or cilantro, simply replace it with oregano. It can store in the fridge overnight, but fresh is always better.

For the fish, use any white fish you like, this sauce will go perfectly with any type.

Always eat the fish with a little bit of bell pepper for that beautiful smoky flavour.

If you want to make it in 25 minutes, start cooking your fish while making the chimichurri.

Ingredients

2 pieces of thick white fish
1 Bell pepper (Capsicum)
½ cup finely chopped parsley
½ cup finely chopped coriander
4 garlic cloves
1 shallot
½ cup olive oil
2 tablespoons white wine vinegar
½ large red chili
½ lemon (juice)
Salt and pepper

Steps

Step 1
Place the bell pepper directly onto a high flame on your stove or burner. Turn it ensuring it becomes charcoal black all over. Don’t be scared to make it really black. Remove from heat, place in a bowl or container and cover until cool enough to handle. Using your hands, simply rub away the burnt skin, it should peel off easily. Remove the core, seeds and scrape away any remaining seeds. Cut into strips.
Step 2
For the chimichurri, wash the parsley and coriander (Cilantro), remove stalks, you just want the leaves and chop both finely. Place in a small bowl. Finely chop the shallot, chili and garlic, add to bowl. Add the juice of half a lemon, vinegar, salt, pepper and the half cup of olive oil. Mix well and set aside. (This will keep in 24 hours in the fridge).
Step 3
Thoroughly coat the fish in olive oil, season each side including the skin with salt and pepper.
Step 4
Place a non stick frying pan on high heat, add a little olive oil, once oil is hot, place your fish skin side down and cook until skin is crispy. Turn heat to low, and cook each side of the fish. My thick pieces of fish took nearly 20 minutes. A thin piece can cook in only a few minutes.
Step 5
Once cooked, place on a warm serving plate skin side down (depending on your cut of fish), garnish the top with the smoky bell pepper strips, and add the chimichurri around it. Enjoy this simple and healthy meal.

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