Fish with Chimichurri Sauce | Seafood Dishes | Easy Recipes | Trinidad | Caribbean

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers a similar flavor with a higher smoke point.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar provides a milder taste.

fresh parsley

🥗Healthier: fresh arugula

💰Cheaper: dried parsley

Dried parsley is a cost-effective alternative.

fresh cilantro

🥗Healthier: fresh basil

💰Cheaper: dried cilantro

Dried cilantro is a budget-friendly option.

Finely chop the fresh parsley and add it to a bowl.

Grate or chop the garlic and add it to the bowl with the parsley.

Add chopped hot pepper to the bowl, adjusting the amount to taste.

Add oregano and salt to the bowl and mix all the ingredients together.

Pour in apple cider vinegar and olive oil, then mix again.

Let the chimichurri sauce sit for 5 to 10 minutes to allow flavors to meld, ideally for 2 to 3 hours before using.

Season the fish with salt and black pepper, and drizzle with olive oil.

In a pan or on a grill, cook the fish on both sides, brushing with chimichurri sauce as it cooks.

Cook the fish until it is properly cooked through, depending on its size.

In another pan, melt butter with olive oil.

Add assorted vegetables to the pan and cook for a few minutes.

Add all-purpose seasoning and green seasoning to the vegetables, then mix in chana.

Cook the vegetable and chana mixture until heated through and well combined.

Plate the vegetables and top with the fish and chimichurri sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens