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Grilled fish fillet with chimichurri sauce

Grilled fish fillet with chimichurri sauce

2
Points®
Total Time
35 min
Prep
20 min
Cook
15 min
Serves
4
Difficulty
Moderate
Make yourself an Argentinean delight with fish fillets covered in a traditional South American sauce

Ingredients

Fresh flat-leaf parsley

1 cup(s), coarsely chopped

Fresh coriander

1 cup(s), coarsely chopped

Fresh oregano

¼ cup(s)

Vinegar

2 tbs, (red wine)

Garlic

2 clove(s), crushed

Dried chilli flakes

¼ tsp

Ground cumin

1 tsp

Olive oil

1 tbs

Oil spray

1 x 3 second spray(s)

Red capsicum

2 medium, sliced thickly

Red onion

1 medium, cut into thin wedges

Tomato(es)

2 medium, vien-ripened, cut into wedges

Barramundi, raw

680 g, 4x170g fillets

Instructions

  1. To make chimichurri sauce, process parsley, coriander, oregano, vinegar, garlic, chilli and cumin until smooth. Season with salt and freshly ground black pepper. Transfer to a small bowl and stir in olive oil and ¼ cup (60ml) water. Allow to stand for 15 minutes.
  2. Meanwhile, lightly spray a barbecue or chargrill pan with oil, then heat over medium-high heat. Add red capsicum and onion and cook for 5–6 minutes or until tender. Transfer to a large bowl, then add tomato wedges, tossing until well combined.
  3. Cook fish on a barbecue or chargrill pan for 5 minutes or until just cooked through. Serve barramundi with red capsicum salad and chimichurri sauce.

Notes

SERVING SUGGESTION: Grilled sourdough bread.

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