Grilled fish & lemon vinegar Chimichurri

Grilled fish & lemon vinegar Chimichurri
0 vote
  • Serves4 Portions
  • Prep time25 min
  • Cook time10 to 15 min
  • Timeout-
  • FreezingNe se congèle pas.

Inspiration

Ingredients

  • 1 kg salmon filet
  • 1 tablespoon of « La Belle Excuse  »’s lemon vinegar
  • 2 tablespoons of « La Belle Excuse  » »s green olive oil
  • Salt & pepper, as preferred
  • 1 lemon, quartered
Chimichurri
  • 1/4 cup of fresh parsley, chopped
  • 1/2 cup of fresh cilantro, chopped
  • 2 garlic cloves, chopped
  • 3 shallots, minced
  • 1/4 cup of fresh basil, chopped
  • 1/2 teaspoon of Espelette chili pepper
  • 1/4 cup of « La Belle Excuse  »’s lemon vinegar
  • 1/3 cup of « La Belle Excuse  » »s green olive oil
  • Salt, as preferred

Steps

  1. Preheat the barbecue at 400 °F.
  2. Baste the fish skin with the lemon vinegar, then with the green olive oil. Season and serve.
  3. Mix all the Chimichurri ingredients in a bowl, then set aside.
  4. Cover the fish and bake it for 10 to 15 minutes, skin-side down on the grill.
  5. Serve with the chimichurri and lemon quarters.
Recipe published on August 19, 2018