Perfectly seasoned tilapia, baked on a cedar plank, and served with a fresh and vibrant chimichurri sauce!
I absolutely LOVE chimichurri! If you've never had it before, think of chimichurri as Argentinean salsa, with a pesto-like consistency. It's a robust and fresh blend of herbs and seasonings, most notably parsley, olive oil and garlic. But that's just the base, recipes vary and can include tomatoes, onions, chile peppers, vinegar, lime juice, cilantro, and spices.
That means chimichurri is endlessly versatile! In Argentina, it's often served with grilled steak, but it’s also amazing on fish and chicken. In this recipe, it takes tilapia to a WHOLE NEW level! Plus, the coating on the fish is a zesty blend of lemon, chili powder, cumin, and sugar. Yes - SUGAR. There's just enough to balance the tartness of the lemon, and it creates a subtle caramelized crust on the fish. There are so many wonderful elements happening here...
For this dish, I used a cedar plank to cook the fish - tilapia is mild, and adding the wonderful smokiness of cedar really catapults flavor (especially when coupled with the chimichurri). If you don't have a cedar plank, you also cook the fish on an outdoor grill or stovetop grill pan.
I absolutely LOVE chimichurri! If you've never had it before, think of chimichurri as Argentinean salsa, with a pesto-like consistency. It's a robust and fresh blend of herbs and seasonings, most notably parsley, olive oil and garlic. But that's just the base, recipes vary and can include tomatoes, onions, chile peppers, vinegar, lime juice, cilantro, and spices.
That means chimichurri is endlessly versatile! In Argentina, it's often served with grilled steak, but it’s also amazing on fish and chicken. In this recipe, it takes tilapia to a WHOLE NEW level! Plus, the coating on the fish is a zesty blend of lemon, chili powder, cumin, and sugar. Yes - SUGAR. There's just enough to balance the tartness of the lemon, and it creates a subtle caramelized crust on the fish. There are so many wonderful elements happening here...
For this dish, I used a cedar plank to cook the fish - tilapia is mild, and adding the wonderful smokiness of cedar really catapults flavor (especially when coupled with the chimichurri). If you don't have a cedar plank, you also cook the fish on an outdoor grill or stovetop grill pan.
Cedar Plank
Tilapia with Fresh Chimichurri
4
tilapia filets (about 5 ounces each)
Salt
and freshly ground black pepper
1
tablespoon fresh lemon juice
1
teaspoon chili powder
1
teaspoon ground cumin
1
teaspoon granulated sugar
Chimichurri Sauce:
1
cup tightly packed fresh Italian parsley leaves
1/4
cup tightly packed fresh cilantro leaves
2
tablespoons olive oil
2
tablespoons red wine vinegar
2
tablespoons water
2-3
cloves garlic
1
teaspoon ground cumin
Preheat
oven to 375 degrees.
Place
tilapia filets on one large cedar plank or four smaller, individual planks and
season the top with salt and pepper.
In
a small bowl, combine lemon juice, chili powder, cumin and sugar. Mix well to
combine. Spread mixture all over top of tilapia. Bake the tilapia (on the plank) for 10 to 15
minutes, until the fish is fork-tender.
Meanwhile,
in a blender, combine parsley, cilantro, olive oil, vinegar, water, garlic, and cumin. Puree until smooth. Season to taste with salt and pepper.
Spoon chimichurri over tilapia and serve.
Spoon chimichurri over tilapia and serve.
Serves 4
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