Grilled Cod with Chimichurri Sauce

Grilled Cod with Chimichurri Sauce

If you follow Winnow on Instagram, you may have seen that my stoop is exploding with basil right now! It’s totally taking over. Hence why this is a basil chimichurri and not a parsley chimichurri. I thought it might be a fun spin on the classic and help the rest of you use up your basil while it’s plentiful! I never want summer to end!

I put this sauce over cod but it would be great over any white fish, steak, or chicken. Tag #eatwinnow so I can see how you’ve used the sauce.

Grilled Cod with Chimichurri Sauce
Basil Chimichurri

Grilled Cod with Chimichurri Sauce


Ingredients

2 fillets of firm white fish (cod, haddock or halibut)
olive oil
sea salt and black pepper


Basil Chimichurri Sauce

¼ c. fresh chopped basil leaves 
1 tbsp. fresh oregano (finely chopped)
2 cloves of garlic (minced)
¼ tsp. crushed red pepper flakes
¼ c. olive oil
2 tbsp. white wine vinegar (use a quality one like this one)
¼ c. fresh lemon juice
sea salt and black pepper to taste


Instructions

Combine all ingredients for the chimichurri in a small bowl and let flavors meld for about 15-20 minutes before using the sauce. Best if flavors meld for 3 hours or even over night.

Alternatively pulse whole ingredients in a food processor until ingredients are chopped finely.

Preheat grill to medium high heat.


Pat fish fillets dry with a paper towel. Rub fillets with olive oil and season generously with salt and pepper. 


Oil grill grates and cook fish on the grill, four minutes per side. Time will vary depending on how thick the fillet is. Fish is done when it flakes with a fork.

Top fish with chimichurri sauce and serve!

Basil Chimichurri
Grilled Cod with Chimichurri Sauce
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