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
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.