Tilapia
Chimichurri
Chimichurri Sauce/Marinade:
1 bunch of Parsley (I removed only about 2 inches of the
stems)
3-4 Green Onion (all of it)
¼ of a red bell pepper (I get RBP and slice it and freeze
the slices that I don’t use for future use, so I used like 2 slices of frozen
RBP this time)
2 T. Red Wine Vinegar
1 lemon, rind and seeds removed
½ lemon juice only
2 cloves of Garlic (I used the VM to make a paste out of
whole bulbs, with out the skins of course, and add a bit of EVOO to it and put
it in a glass jar in the refrigerator.
So I used about 2 t. of that) You can use more if you like more or less.
½ t. Oregano (this is a guess)
¼ t. Thyme (this is a guess)
½ t. crushed red pepper flakes (optional, or add more if you
like spicier)
1 t. Salt (to your preference)
1 t. Pepper (to your preference)
Olive Oil or Avocado Oil
1lbs of Tilapia? I am
guessing here because I just used 3 fillets of what I bought since only 2
people were eating.
In your Vitamix or High Powered Blender or food processor pulse
or blend(VM setting 1-2) the onion, RBP, Vinegar, lemon, Garlic, Oregano,
Thyme, RPF, S&P, and about ¼ cup of oil until mostly incorporated and no
big chunks. Then add Parsley and a bit
more oil and lemon juice and pulse until the parsley looks chopped up but NOT
completely pulverized or blended. Add
some oil and lemon juice to the bottom of a glass jar to store in the frig and
add some on top as well. This should
keep for about 2 weeks or so. The
flavors meld the longer it has had a chance to sit.
To prepare lightly brush Tilapia with avocado oil on both
sides. Heat BBQ grill to high heat and
cook for 3 min on one side. Then flip it and add some chimichurri on top
and grill for another 3-5 mins. I like
my fish on the medium rare side so if you like it more well done then you
should cook it longer.
Made this little creation last night and ohh so good!!!
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