Chimichurri Mahi

A South American take on a Florida favorite

I discovered chimichurri on a trip to Argentina back in 2014 and instantly got hooked. There is just something about this unique blend of flavors that is addictively delicious.

Chimichurri is a blend of herbs and spices similar in appearance to pesto, but as far as similarities go, the taste is completely different. Originally from Argentina and Uruguay, it is derived from a mix of garlic, parsley, chilies, oregano, olive oil and vinegar.

For this recipe, I used 1 pound of dorado (aka mahi mahi), but wahoo also works great!

I prefer a dried mix of herbs as we used here, but if you prefer to use some fresh herbs, the mix looks like this:

INGREDIENTS:

• ½ cup olive oil
• 2 Tbsp. red wine vinegar
• ½ cup parsley, finely chopped
• 3-4 cloves garlic, finely chopped or minced
• 2 small red chilies or 1 red chili, deseeded and finely chopped (about 1 Tbsp. finely chopped chili)
• ¾ tsp. dried oregano
• 1 level tsp. coarse salt
• pepper to taste (about ½ tsp.)

PREPARATION:

1. Mix all the herbs and liquids, allow to sit for half an hour or so. (You can also let it sit overnight without a problem)

2. Put your fish in a bowl, be sure to cut out the red line/meat in the middle to get rid of that fishy flavor.

3. Add the chimichurri over the fish, save a portion to use after the fish is done cooking.

4. Set the bowl of fish aside for at least 30 minutes to marinate.

5. After 30-60 minutes, cook to taste over a hot surface. I like my fish well grilled (as seen in pics), but fish like mahi and wahoo do not require much cooking time. If you overcook them, they will dry out fast. So, stay vigilant and make sure your cooking surface is hot!

The fish is great served on top of a spinach salad (as seen here) or by itself as a main course.

Enjoy!