Snapper with Chimichurri
Posted by Callies Biscuits on
The first time I made this dish was the night we moved into our new house. I absolutely love living in the Old Village of Mount Pleasant. My girls have numerous friends in the neighborhood and we are biking and walking distance from school and Shem Creek.
For our first supper, we rode our bikes to pick up local shrimp from the dock and then over to Mount Pleasant Seafood for some freshly caught snapper. The snapper is simply prepared. First, I pat the filets dry with paper towels and seasoned with salt and freshly ground pepper. Then, I seared for 2-3 minutes on each side with a tablespoon of oil on very hot smoking cast iron skillet. Finally, I top the dish with chimichurri sauce and microgreens. Enjoy!
Snapper with Chimichurri Sauce
- - 2 cups loosely packed cilantro, chopped
- 1 cup loosely packed flat-leaf parsley, chopped
- 5 cloves garlic, rough chopped
- 3 green onions (both white and green parts), rough chopped
- ½ jalapeno, seeds removed and roughly chopped
- Juice of ½ lime
- ½ cup red wine vinegar
- 1 cup olive oil
- Salt and Pepper to Taste
- 1. Place the cilantro, parsley, garlic, green onions, and jalapenos into a food processor. Pulse a few times.
1. Add the lime juice and vinegar and pulse to combine.
1. Slowly add the olive oil while pulsing until the mixture is combined and is sauce-like. Season with salt and pepper and set aside.
1. Pat the snapper dry with paper towels and season with salt and pepper.
1. Heat the olive oil to medium-high heat in a cast-iron skillet.
1. Sear the snapper for 3-4 minutes on each side or until the fish is cooked through and firm to the touch.
1. Top the fish with the chimichurri sauce and microgreens for garnish if desired. Serve immediately and enjoy!
For the Snapper
- - 1 pound fresh snapper
- Salt and Pepper to taste
- 1 tablespoon olive oil