Saturday, July 27, 2013

Mahi Mahi with Chimichurri Sauce

I'm gonna be honest.  The fish (or chicken or beef) or whatever you choose to put this chimichurri sauce on is really just a vessel for it's tangy, garlicky deliciousness.  This recipe really is all about the sauce!  So much so that after I took the picture of this fish, I slathered more sauce on top!  Enjoy!

Mahi Mahi with Chimichurri Sauce (adapted from bonefishgrill.com)


4 (4-6 oz.) mahi mahi filets
Extra virgin olive oil
Salt and pepper
4 cloves garlic, minced
1/2 t. salt
1/2 t. pepper
1/2 t. dried oregano
1/2 t. crushed red pepper
Zest and juice of 1 large lemon
1/2 bunch flat leaf parsley
1/2 c. cilantro
6 T. extra virgin olive oil

Preheat broiler and place fish on a foil lined baking sheet that has been sprayed with cooking spray.  Season fish with a drizzle of olive oil and sprinkle with salt and pepper.  Broil for 5-7 minutes (depending on size and thickness of fish) until fish is cooked through and flaky but not overdone!  Meanwhile, combine all remaining ingredients in a food processor and pulse to combine.  Serve fish with sauce on top.  Lots and lots of sauce on top!

4 servings (292 calories each serving) according to my calculator on loseit.com

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