Grilled Swordfish with Chimichurri Sauce

  

Grilled Swordfish with Chimichurri Sauce is a quick and easy grilling recipe that is bursting with the bold flavors of Chimichurri sauce! Chimichurri is one of the most flavorful and adaptable sauces available. This is typically served with grilled steak and is an integral part of the Argentine parilla, but it also goes well with chicken and fish. Chimichurri is delicious on vegetables and works well as a marinade.

 

Ingredients

1.5 lbs fresh swordfish steaks cut 1 inch thick. (You can substitute any meaty fish such as tuna, shark or salmon)

1/2 cup red wine vinegar

4 cloves garlic

1 shallot or half a red onion

2 tsp sea salt

1 tsp cumin

3/4 cup olive oil

2 cups cilantro leaves

 

Set aside the rinsed fish.

In a food processor, combine all ingredients except the oil to make Chimichurri sauce. 1 minute in the processor. While the processor is running, slowly drizzle in the oil. Continue to process until the oil is emulsified.

2/3 cup Chimichurri sauce, set aside Refrigerate the remaining sauce until ready to serve. In a shallow bowl or gallon plastic bag, combine the swordfish and 2/3 cup sauce. Refrigerate for about an hour after marinating. If you over marinate the fish, it will begin to degrade.

Preheat the grill to high and remove the fish from the marinade. 4 – 5 minutes per side on high. Allow the fish to rest for five minutes. Serve with the reserved Chimichurri sauce.