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.
