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Grouper: Grilled Grouper with Chimichurri Sauce

Source of Recipe


Unknown






List of Ingredients



• 1-1/2 tsp salt
  
• 1/2 cup water
  
• 1/4 cup chopped shallots
  
• 6 garlic cloves, finely chopped
  
• 2 cups finely chopped fresh parsley
  
• 1 tsp finely chopped fresh basil
  
• 1 tsp finely chopped fresh thyme
  
• 1 Tbsp ground red pepper
  
• 1 cup seeded and chopped plum tomato
  
• 1 cup extra-virgin olive oil
  
• 1 cup white wine vinegar
  
• 2 (3-lb.) grouper fillets
  






Instructions



1. Dissolve salt in water.
   
   
2. Stir together shallots and next 8 ingredients in a large bowl; stir in salt water. Set aside 2 cups of the mixture to serve with fish.
   
   
3. Place 1 grouper fillet, skin-side down, on a sheet of plastic wrap in a 15x10-inch jellyroll pan. Spoon remaining sauce over fillet; top with remaining grouper fillet, flesh side down. Cover and chill 3 to 6 hours, turning occasionally.
   
   
4. Place grouper fillets, skin-side down, on grill rack. Grill, covered with grill lid, over medium-high heat (350 degrees to 400 degrees) 40 minutes or until fish flakes easily with a fork.
   
   Serve with reserved sauce.
   
   Yield: 14 servings