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Grilled Grouper with Chimichurri Sauce

Yield 14 servings


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

How to Make It

  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 mixture to serve with fish.

  3. Place 1 grouper fillet, skin side down, on a sheet of plastic wrap in a 15- x 10-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° to 400°) 40 minutes or until fish flakes with a fork. Serve with reserved sauce.