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Grilled Grouper Chimichurri



    • 1 baking sheet
    • plastic wrap


  •     1 whole grouper or other meaty fish (about 1/2-lb of fish per person) butterflied,
        halved with backbone removed, and skin on
  •     4 Tbs. chopped shallots
  •     1 bunch finely chopped parsley
  •     1 tsp. chopped fresh thyme
  •     1 tsp. chopped fresh basil
  •     1 cup chopped plum tomatoes
  •     1 cup extra virgin olive oil
  •     1 cup mild wine vinegar
  •     1 cup water saturated with salt
  •     1 Tbs. cayenne pepper
  •     6 large cloves of garlic, crushed


1. Line baking sheet with plastic wrap, place the fish skin-side down and spoon the chimichurri over it.

2. Cover with plastic and let sit all afternoon, or at least three hours.

3. Put fish skin-side down on a hot covered grill and spoon any leftover marinade over it.

4. When the marinade bubbles on top (about 15-20 minutes), it is ready. Serve immediately with freshly grilled corn on the cob and a green salad.