Grilled Swordfish with Chimichurri Sauce is a simple healthy grilling recipe bursting with bold flavors of the Chimichurri sauce!
I have been on a Chimichurri sauce kick lately and this Grilled Swordfish with Chimichurri Sauce is my newest creation.
Chimichurri is one of most delicious and versatile sauces around. It’s traditionally served with grilled steak and is an essential part of the Argentinian parilla, but it goes great with chicken and fish too. Chimichurri works well as a marinade, and is also delicious on vegetables.
Chimichurri is made from finely chopped parsley, minced garlic, olive oil, oregano, and white or red wine vinegar. Additional flavorings such as paprika, cumin, thyme, lemon, basil, cilantro (coriander leaf) and bay leaf may be included. In its red version, tomato and red bell pepper may also be added. It can also be used as a marinade for grilled meat. Chimichurri is available bottled or dehydrated for preparation by mixing with oil and water. Variants may replace the parsley with herbs such as coriander (cilantro) and culantro. Wikipedia
Many years ago, for one of our monthly Dinner Group parties the theme was Argentinian cooking. I made a Churrasco by creating an open fire pit in my back yard. This was my first introduction to Chimichurri and its wonderful flavors.
I have four recipes to post using this wonderful sauce that is made with fresh herbs, garlic and oil. I use a combination of cilantro and parsley in my sauce. You can create your own proportions of herbs and spices to your liking. For some heat, I add a little crushed red pepper to mine.
The sauce goes great with grilled meats such as beef, pork and lamb. I am not sure I have ever seen it used on grilled fish but the combination of the swordfish and bright flavors of the Chimichurri, go great together. Check out my other post for pork tenderloin, flank steak and a special crock pot recipe using this versatile sauce.
I also will be bringing my Grilled Swordfish with Chimichurri Sauce to Freedom Fridays, Friday Favorites, Fiesta Friday, Weekend Potluck, What’s Cooking Wednesdays. Checkout my Link Parties Page for other great places to find new recipes.
- 1.5 lbs fresh swordfish steaks cut 1 inch thick. (Can substitute any meaty fish such as tuna, shark or salmon)
- 1/2 cup red wine vinegar
- 4 cloves garlic
- 1 shallot or half a red onion
- 2 tsp sea salt
- 1 tsp cumin
- 3/4 cup olive oil
- 2 cups cilantro leaves
- 1 1/2 cups Italian flat leaf parsley leave
- 1/2 cup basil leaves (optional)
- 1/3 cup fresh oregano or 1 tbsp dried
- 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.
-First published by Quinn Caudill for dadwhats4dinner.com © July 2015
-Total time does not include marinading of fish.
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