Grilled fish fillet with chimichurri sauce
2
Points®
Total time: 35 min • Prep: 20 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
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.
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