Rating: 4 stars
33 Ratings
  • 5 star values: 14
  • 4 star values: 13
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 2

Tangy herb sauce over pan-grilled fresh fish makes an impressive 30-minute meal.

David Bonom
Recipe by Cooking Light January 2010

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Read the full recipe after the video.

Recipe Summary test

total:
30 mins
Yield:
4 servings (serving size: 1 fillet and about 2 teaspoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine the first 5 ingredients in a medium bowl; stir in 1/4 teaspoon salt and 1/8 teaspoon pepper.

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  • Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle remaining 1/4 teaspoon salt and 1/8 teaspoon pepper over fish. Add fish to pan; cook 4 minutes on each side or until desired degree of doneness. Serve with sauce.

  • Wine note: The green herbs and tangy citrus in the chimichurri here need a bright, herbal white: sauvignon blanc. Discover the Clayhouse label out of California's powerhouse Central Coast. Their 2008 Sauv Blanc ($15) is racy with lime, green apple, crisp stone fruit, and green herbs, with enough body to stand up to the meaty fish. —Sara Schneider

Nutrition Facts

227 calories; fat 8.8g; saturated fat 1.2g; mono fat 4.9g; poly fat 1.7g; protein 34.2g; carbohydrates 1.1g; fiber 0.1g; cholesterol 52mg; iron 1.5mg; sodium 384mg; calcium 80mg.
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