Skip to main content

Grilled fish with Chimichurri sauce

Savory recipes Summer 30 minutes to 1 hour Easy Grill
Prep time
15 minutes
Cooking time
10 minutes
Serves
4 people

Method

To make the Chimichurri sauce:
  1. Chili pepper: remove the seeds and inner white membrane, then finely chop (you can substitute 1 to 2 teaspoons of red chili powder - adjust the amount according to your taste and spice tolerance).
  2. Place all the ingredients in a medium-sized bowl and mix well. The Chimichurri sauce can be made in advance but should be kept refrigerated. It is best served within 24-48 hours.
The sea bream:

Ask your fish vendor to trim, gut, and scale the sea bream.

  1. Drizzle a grill pan with olive oil and cook the fish for 6 to 8 minutes per side, depending on the size.
  2. Serve with sauce on the side or fillet the fish and drizzle with the sauce.

Ingredients

  • 4 sea bream
Chimichurri Sauce
  • 1 small red chili pepper
  • 1 bunch of parsley
  • 2 sprigs of oregano, freshly chopped
  • 4 garlic cloves, crushed
  • ½ cup of chopped chives
  • 2 tbsp red wine vinegar
  • 1 tsp fresh lemon juice
  • 120 ml (½ cup) olive oil
  • Salt and pepper

Utensil

Grill pan

Grill pan

The benefits of a grill pan

With a grill pan you'll be able to recreate a barbecue effect, while avoiding that your foods stay in contact with fat or juices. Healthy and tasty!

Print

Other recipes for you

Here are some recipes you might also like

Beef steak with seasonal vegetables
Usher in summer with this succulent steak recipe.
Zucchini spaghetti and shrimp stir-fry
A delectable medley of garlic, chili pepper, zucchini, and shrimp…
Red peppers, tuna flakes, onions, capers & cherry tomatoes
A sunny, fresh, and well-balanced dish that smells and tastes lik…