Chimichurri is a simple pesto-like condiment from Argentina made with a combination of fresh herbs, garlic and vinegar. It is used both as a sauce and a marinade for grilled meats, chicken, seafood or even tacos.
- ½ bunch parsley, washed and trimmed
- ½ bunch cilantro, washed and trimmed
- 3 sprigs oregano, washed (leaves only)
- 1 clove garlic, minced
- ¼ tsp (1 mL) each salt and pepper
- ¼ tsp (1 mL) hot pepper flakes
- 2 tbsp (30 mL) red wine vinegar
- ½ cup (125 mL) canola oil
- 4 haddock or cod fillets (1 lb./500 g)
- 2 tbsp (25 mL) lemon juice
- ½ cup (125 mL) dry whole-wheat bread crumbs
- In a food processor, pulse together parsley, cilantro, oregano, garlic, salt, pepper, and hot pepper flakes. Add vinegar and canola oil; pulse until smooth but still slightly chunky. (Remaining sauce can be stored in the refrigerator for up to 3 days.)
- In a shallow dish add bread crumbs. Brush fillets all over with lemon juice; dip into crumb mixture, turning to coat all over.
- Place on a greased baking sheet; broil for about 5 minutes or until fish is opaque, golden and flakes easily when tested with a fork. Serve with sauce.
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