Chimichurri Rockfish

 

Recipe courtesy of Beth Rhoads of Fireweed Dinners

Ingredients

• 2 pounds rockfish
• 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

Instructions

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.