Easy to make grilled fish recipe. I used sword fish but you can use any fish you like. Make sure you have a nice seasoned griddle pan so it doesn’t stick. If making the Chimichurri sauce in advance, refrigerate but remember to take out what you need so it’s room temperature before you add it to the fish. Such a simple dish and best of all it’s a healthy one. Happy cooking!
To a small food processor, add the peeled red onion quarter, roughly chopped coriander, the parsley leaves, minced or finely chopped garlic, the chili paste, one lemon juice, salt and pepper, white wine vinegar and olive oil. Bltiz 30 seconds, you want a little texture but not too coarse.
Place a griddle pan on high heat.
Coat the fish with olive oil on each side, season with salt and pepper on both sides. Place on your hot griddle pan and grill the fish until you see the white cooked part almost half way up. Then flip over and cook other side for about the same time. Turn of heat and using a spatula or fish spatula lift the fish off the griddle and place on a warm plate.
Spoon on some of the room temperature Chimichurri Sauce, serve immediately. Garnish with parsley or coriander leaves and a wedge of lemon.
Serve with grilled green vegetables and boiled potatoes.
By Joel Mielle
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