Grilled Mahi Mahi with Chimchurri Sauce

When we moved into a house this February I was so excited to start gardening this Spring.  So far I’ve taken it pretty slow, planting pansies in the front, hydrangeas and a small herb garden on the back porch.  I love having parsley, cilantro, mint, basil, rosemary and oregano at the ready whenever a recipe calls for them instead of spending $3-5 for a bunch at the grocery store.  My starter herb garden makes it easy to throw together a fresh recipe like this one for Chimchurri Sauce.

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Chimichurri is traditionally a green sauce for meat made from parsley, garlic, olive oil, oregano and vinegar, most popular in Argentina.  According to Wikipedia, there are various stories explaining the name as a corruption of English words, most commonly the name Jimmy Curry or Jimmy McCurry but there’s no documentation of any of these stories.  The Argentine chef Miguel Brascó claims that the word originated when the British were captured after the British invasions of the Río de la Plata. When the British prisoners asked for sauce  they mixed English, aboriginal and Spanish words. According to this story, che-mi-curry stands for “che mi salsa” (a rough translation is hey give me condiment or give me curry which was then corrupted to chimichurri.

Whatever the origin, vibrant chimichurri pairs well with a mild white fish like mahi-mahi.  This recipe will make enough for you to use for several meals and the sauce will keep in the refrigerator for over a week.

What to buy (serves 2):

  • 2 mahi mahi fillets
  • 3 tablespoons lemon juice
  • salt and pepper, to taste

for the chimichurri sauce (makes about 1-1 1/2 cups):

  • 1/2 cup of parsley, large stems removed
  • 4 cloves garlic
  • 1/2 cup cilantro
  • 1/4 cup oregano
  • 1 teaspoon crushed red pepper
  • salt and pepper, to taste
  • 1/3 cup olive oil

What to do:

  • in a blender or food processor combine all ingredients for chumuchurri and puree until finely blended
  • pour lemon juice over fillets and season with salt and pepper
  • grill fillets for 10- 15 minutes, or until fish is pearly white and flakes easily with a fork
  • remove and top with chimichurri sauce

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