Grilled Swordfish with Chimichurri Sauce is a simple healthy grilling recipe bursting with bold flavors of the Chimichurri sauce!
Course
Grilling, Main
Prep Time15minutes
Cook Time15minutes
Total Time30minutes
Servings6
AuthorQuinn Caudill
Ingredients
1.5lbsfresh swordfish steaks cut 1 inch thick. (Can substitute any meaty fish such as tuna, shark or salmon)
1/2cupred wine vinegar
4clovesgarlic
1shallot or half a red onion
2tspsea salt
1tspcumin
3/4cupolive oil
2cupscilantro leaves
1 1/2cupsItalian flat leaf parsley leave
1/2cupbasil leaves (optional)
1/3cupfresh oregano or 1 tbsp dried
Instructions
Rinse fish and set aside.
To make Chimichurri sauce place all ingredients except oil in food processor. Process for 1 minute. Slowly add oil while processor is running. Process until oil is emulsified.
Set aside 2/3 cups Chimichurri sauce Cover remaining sauce and refrigerate until ready to serve.
Place swordfish and 2/3 cups sauce in shallow bowl or gallon plastic bag. Marinade in refrigerator for about an hour. Do not over marinade or fish will start to break down
Heat grill on high and remove fish from marinade. Grill on high 4 -5 minutes per side. Let fish rest for five minutes. Slice and serve with reserved Chimichurri sauce.