Ingredients
- 4 tilapia fish fillets
- Salt and black pepper
- 2 tablespoons olive oil
For the Chimichurri
- 1 cup fresh parsley leaves, chopped
- 1/4 cup fresh cilantro leaves, chopped
- 3 cloves garlic, minced
- 1/4 cup red wine vinegar
- 1/2 cup extra-virgin olive oil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- Salt and black pepper to taste
Instructions
- In a bowl, combine all chimichurri ingredients. Set aside to let flavors meld.
- Preheat grill to medium-high.
- Season fish with salt, pepper, and olive oil.
- Grill fish for 3-4 minutes per side.
- Place grilled fish on plates.
- Drizzle chimichurri generously over each fillet.
Indulge in a culinary delight with our Grilled Tilapia Fillet, elevated to perfection by a zesty Chimichurri drizzle. This dish combines the delicate tenderness of tilapia with the vibrant flavors of Argentina. The tilapia, grilled to golden perfection, boasts a light, flaky texture that harmonizes beautifully with the Chimichurri sauce. The Chimichurri, a tantalizing blend of fresh herbs, garlic, vinegar, and spices, adds a burst of freshness and tang to every bite. Savor the union of smoky char and herbaceous zest in this succulent dish, a tantalizing taste of South American cuisine that will leave your taste buds dancing.
