Chimichurri is one of most delicious and versatile sauces around. In Argentina it's traditionally served with grilled steak, but it goes great with chicken and fish too.

Ingredients
1/4 cup fresh lemon juice

Grilled Cod with with Chimichurri Sauce

1 tbsp STAR California Extra Virgin Olive Oil
1 tbsp water
1 clove garlic
1/2 minced onion
1/2 bunch of  cilantro
4 fillets of cod (3/4 to 1 inch thick)
salt and pepper to taste
 
Directions
To make the chimichurri sauce: add all the ingredients, except the cod and olive oil to a food processor or blender and mix until chopped but still chunky.  Let sit for 20 minutes.

Meanwhile, prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).

Pat fish dry, then brush with STAR California Extra Virgin Olive Oil and sprinkle with salt and  pepper.

Oil grill rack, then grill fish, covered only if using a gas grill, turning once, until just cooked through, 8 to 10 minutes total.

Top fish with the chimichurri and serve remainder on the side.

This Grilled Tilapia with STAR Manzanilla Olives, tomatoes, & STAR Capers is light, fresh, and super quick to prepare!  The tilapia is grilled in aluminum foil pouches, which keeps your grill neat and will cook your ingredients perfectly!

Grilled Tilapia with Olives, Tomatoes, & Capers

Ingredients

•  4 Tilapia filets
•  10 oz. grape or cherry tomatoes, halved
•  1 2.5 oz pouch of STAR Manzanilla Olives, drained and sliced
•  2 Tbs. STAR Capers
•  1 clove garlic, minced
•  1 large pinch of red pepper flakes
•  Salt and pepper
•  2 Tbs. unsalted butter (you can also use olive oil), divided
•  2 Tbs. white wine, divided
•  4 large sheets of aluminum foil, sized large enough to make a pouch for the fish and toppings

Instructions
Preheat your grill to a medium-high setting.

In a bowl, mix the grape tomatoes, olives, capers, garlic, and red pepper flakes until well-combined.
Lay one piece of tilapia in the center of a piece of foil. Season the fish liberally with salt and pepper. Spoon 1/4 of the olive and tomato mixture over the top of the fish. Fold all of the sides of the aluminum foil up to form a “boat” around the fish. Pour 1/2 Tbs. of white wine over the fish and veggies. Top fish with 1/2 Tbs. of butter, broken into small pieces. Completely seal the aluminum foil up and around the fish and veggies so that the seal is on top, and no liquid will be able to escape during grilling.

Repeat the process with the remaining fish.

Grill the sealed fish packets for approximately 15-17 minutes, or until the fish has cooked through and the tomatoes have softened.

Serve immediately over a bed of rice or quinoa.

Recipe developed by Juanita’s Cocina

Perfect for Mother's Day Brunch!

Spinach, Artichoke & Sun-Dried Tomato Frittata

Ingredients

• 6 eggs
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 3 tsp. STAR Extra Light Olive Oil
• 1/2 medium yellow onion, minced
• 1 green onion, chopped (greens & white)
• 1 clove garlic, minced
• 1 tsp. fresh basil, chopped
• 1/2 tsp. dried oregano
• 1/2 cup Cara Mia Artichoke Hearts, in water, roughly chopped
• 1/3 cup Cara Mia Sun-Dried tomatoes
• 1/4 tsp. salt
• 1/4 tsp. black pepper
• 2 cups fresh spinach leaves, packed
• 1/4 cup feta cheese crumbles

Developed by Cassie from www.bakeyourday.net