Wednesday, May 15, 2013

Grilled Cod with Chimichurri Sauce

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.

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
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.


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