Chimichurri Rockfish

Updated: Aug 14

In this recipe, chimichurri joins with seafood juices and olive oil in the bottom of the baking dish to create a beautiful pan sauce. Drizzle over your roasted fish and serve with more chimichurri at the table. Round out the menu with creamy polenta and a slaw dressed with pineapple vinaigrette.

Chimichurri Rockfish

by Beth Short-Rhoads

Serves 6


2 pounds rockfish, such as snapper or shortraker

Juice of ¾ lemon

1 teaspoon salt

Fresh black pepper

6 tablespoons olive oil


CHIMICHURRI SAUCE

¾ packed cup parsley

¾ packed cup cilantro

3 tablespoons olive oil

3 tablespoons red wine vinegar

3 cloves garlic, grated

2 rounded teaspoons oregano

¾ teaspoon salt

¾ teaspoon red pepper flakes

Rounded ¼ cup minced red onion


Portion rockfish into 6 pieces. If pieces are thicker than 1 inch, slice in half horizontally to attain a thickness of about ½ inch. Place in a large casserole dish. Drizzle with lemon juice, then sprinkle with salt. Add black pepper to taste. Marinate under refrigeration for at least 30 minutes, or up to 2 hours.

Meanwhile, make the chimichurri sauce. Combine parsley through red pepper flakes in the bowl of a Cuisinart and pulse until everything is in small pieces. Transfer to a bowl and stir in the red onion.

Bake the rockfish for 1 minutes, or until a fork slides2 easily into the portions. Transfer the fish to a platter. Whisk the juices left behind in the pan to create a sauce, then drizzle over the rockfish. Serve with the remaining chimichurri at the table. chimichurri to create a rich sauce.

Bake the rockfish for 12 to 15 minutes, or until a fork slides easily into the portions. Transfer the fish to a platter. Whisk the juices and chimichurri left behind in the pan to create a sauce, then drizzle over the rockfish. Serve with the remaining chimichurri at the table.

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