Grilled Grouper with Chimichurri Sauce |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 14 |
|
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 finely chopped fresh basil |
1 teaspoon finely chopped fresh thyme |
1 tablespoon ground red pepper |
1 cup seeded and chopped plum tomato |
1 cup extra-virgin olive oil |
1 cup white wine vinegar |
2 (3-pound) grouper fillets |
Directions:
1. Dissolve salt in water.
2. Stir together shallots and next 8 ingredients in a large bowl; stir in salt water. Set aside 2 cups mixture to serve with fish.
3. Place 1 grouper fillet, skin side down, on a sheet of plastic wrap in a 15- x 10-inch jellyroll pan. Spoon remaining sauce over fillet; top with remaining grouper fillet, flesh side down. Cover and chill 3 to 6 hours, turning occasionally.
4. Place grouper fillets, skin side down, on grill rack. Grill, covered with grill lid, over medium-high heat (350° to 400°) 40 minutes or until fish flakes with a fork. Serve with reserved sauce.
|
|