CHIMICHURRI SAUCE FOR FISH RECIPES

Name: Bonefish Grill Chimichurri Sauce
Prep time: 10 min
Total time: 10 min
Yield: 10 serving(s)
Ingredients: 8 garlic cloves, minced; 1 teaspoon kosher salt; 1 teaspoon oregano, dry leaves; 1 teaspoon black pepper, ground; 1 teaspoon red pepper flakes; 3 lemons, zest of (finely grated); 4 ounces fresh lemon juice; 1 bunch flat leaf parsley (Italian); 1 cup olive oil

BONEFISH GRILL CHIMICHURRI SAUCE RECIPE - FOOD.COM

Bonefish Grill Chimichurri Sauce Recipe - Food.com image

This was taken from the Bonefish Grill website. I have eaten there twice and love their food! Searching the internet for anything Bonefish now and putting it here for safekeeping :)

Total Time 10 minutes

Prep Time 10 minutes

Yield 10 serving(s)

Number Of Ingredients 9

Ingredients

8 garlic cloves, minced
1 teaspoon kosher salt
1 teaspoon oregano, dry leaves
1 teaspoon black pepper, ground
1 teaspoon red pepper flakes
3 lemons, zest of (finely grated)
4 ounces fresh lemon juice
1 bunch flat leaf parsley (Italian)
1 cup olive oil

Steps:

Combine all ingredients in a food processor and pulse chop until all ingredients are approximately 1/8 inch in size.
Add Italian parsley and pulse chop until parsley is 1/8 inch in size.
Add the olive oil and blend in quickly. (Do not over blend).
Allow the sauce to marinate for 30 minutes before serving.

Nutrition Facts : Calories 207.8, FatContent 21.8, SaturatedFatContent 3, CholesterolContent 0, SodiumContent 182.6, CarbohydrateContent 4.3, FiberContent 1.1, SugarContent 0.9, ProteinContent 0.8

GRILLED HALIBUT WITH CHIMICHURRI RECIPE | EPICURIOUS

Grilled Halibut with Chimichurri Recipe | Epicurious image

Provided by Lillian Chou

Total Time 30 min

Cook Time 15 min

Yield Makes 4 servings

Number Of Ingredients 9

Ingredients

1/3 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1 tablespoon water
1 tablespoon minced garlic
1 tablespoon minced shallot
3/4 teaaspoon hot red-pepper flakes
3/4 cup chopped flat-leaf parsley
4 (6- to 8-ounce) halibut steaks (3/4 to 1 inch thick)
1 tablespoon vegetable oil

Steps:

Whisk together olive oil, lemon juice, water, garlic, shallot, red-pepper flakes, and 1/2 tsp each of salt and pepper until salt has dissolved. Stir in parsley. Let chimichurri stand 20 minutes.
Meanwhile, prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).
Pat fish dry, then brush with vegetable oil and sprinkle with 1/2 tsp salt and 1/4 tsp pepper (total).
Oil grill rack, then grill fish, covered only if using a gas grill, turning once, until just cooked through, 8 to 10 minutes total.
Serve fish drizzled with some of chimichurri; serve remainder on the side.

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