Grilled Fish with Chimichurri and Pineapple Salad
Summer is the perfect time to enjoy seafood—and the grill makes it quick and easy to enjoy the catch of the day (or those frozen filets you’ve had in the freezer!) any night of the week.
Servings 4 people
Equipment
- 1 grill or cast iron skillet
Ingredients
Chimichurri
- 2 cups fresh cilantro
- 2 cups fresh parsley
- 1/2 fresh lime juiced
- 1 tbsp red wine vinegar
- 4 tbsp olive oil
- 1 tsp sea salt
- 1 medium garlic clove peeled & minced
Radicchio Pineapple Salad
- 2 tbsp olive oil
- 1 tbsp balsamic
- 1/2 tsp sea salt
- 1 medium head of radicchio
- 1/4 fresh pineapple sliced in spears
Grilled Rock Cod
- 1 tbsp ghee or coconut oil
- 1-1.5 lbs rock cod
Instructions
- ADD the chimichurri sauce ingredients to a food processor and pulse until well-combined and consistent in texture. Set aside.
- PREPARE the radicchio pineapple salad by adding the olive oil, balsamic vinegar, and sea salt to a mixing bowl. Add the radicchio to the bowl and toss well.
- GRILL the pineapple spears on a grill or in a cast-iron skillet set to medium-high heat for 1 minute per side. Remove from the heat, dice and toss with the radicchio.
- GRILL the fish on the hot grill set to medium-high heat for 1-2 minutes per side. If using a cast-iron skillet, add the ghee to the skillet and swirl it around the pan prior to adding the fish.
- ARRANGE fish on top of the radicchio pineapple salad. Top fish with chimichurri sauce.
- STORE any leftovers in the fridge for up to 2 days.