We previously posted a Chimichurri recipe, which is an Argentinian sauce that is often used with grilled meats. In this version we use grape seed oil in because it offers a milder flavor when paired with fish.
- ¾ cup grape seed oil
- 2 TBSP of red wine vinegar
- Juice of ½ lemon
- ½ cup finely minced fresh parsley
- ½ cup finely minced fresh cilantro
- ¼ cup finely minced fresh mint
- 2-3 cloves of garlic, finely minced
- 1 shallot, minced
- Salt and pepper to taste
Combine all ingredients in bowl and let rest for 15 minutes to let flavors combine.
A quick alternative, which I rely on when I’m in a rush, is put all the ingredients (except the grape seed oil) in a blender or small food processor, and with the blender running steam in the grape seed oil. The texture will be different than a hand minced blend, but the flavors combine very quickly and will taste equally fantastic.