Grouper with Chimichurri Sauce
Grouper with Chimichurri Sauce combines a moist fish texture with a fresh herb flavor. A healthy and abundantly tasty dish.
INGREDIENTS:
1 1/2 teaspoons salt
1/2 cup water
1/4 cup chopped shallots
6 garlic cloves, finely chopped
2 cups finely chopped fresh parsley
1 teaspoon basil
1 teaspoon thyme
1 tablespoon ground red pepper
1 tablespoon paprika
1 tablespoon oregano
1/2 teaspoon cumin
Black pepper
1 cup seeded and chopped plum tomato
1 cup roasted pepper
Some adobe peppers
3/4 cup extra-virgin olive oil
1/4 cup white wine vinegar
1/4 cup red wine vinegar
Six 6-oz. grouper fillets
PREPARATION:
- Whisk together the kosher salt and warm water until the salt dissolves, set aside and allow to cool to room temperature. This is called the salmuera.
- Combine the flat leaf parsley, garlic, and olive oil in the bowl of a food processor, and pulse several times to chop up the parsley. Add the roasted red peppers, paprika, oregano, crushed red pepper, black pepper, cumin, white vinegar, and red wine vinegar. Continue to pulse the food processor until the ingredients are well combined, but still chunky.
- Transfer the sauce into a large mixing bowl, and slowly stir in the cooled salmuera. Cover and refrigerate for 2 hours to allow the salt to mellow. Sauce can be kept refrigerated in an airtight container for 2 weeks.
- Clean grouper fillets and marinate 2 hours or overnight (preferably overnight). In a large skillet, preheat olive oil, add the grouper and brown on each side, several minutes depending on thickness. When done, add some cold chimichurri to fish and serve over your choice of Mexican rice and/or vegetables.
Serves 6.
