Tuesday, 9 February 2010
Baked Tilapia with Chimichurri
4 tilapia fillets
Salt and freshly cracked black pepper
1 lime, finely grated zest and juice
2 tablespoons butter
Preheat oven to 180C. Coat a large cast iron pan with oil.
Rinse fish and pat dry; place on the prepared baking sheet. Season each fillet with salt, cracked pepper, lime zest and lime juice. Add fish to the pan. Place a pat of butter on each fillet and cook in the oven for 8 to 12 minutes.
Adapted from Steven Raichlen’s recipe
100g fresh flat leaf parsley
6 cloves of garlic, peeled
3 tablespoons minced onion
5 tablespoons distilled white vinegar
5 tablespoons water
1 teaspoon salt
1/2 teaspoon dried oregano
1 teaspoon jalapeno, finely chopped
1 cup extra virgin olive oil
Add parsley and garlic to food processor and hit the pulse button a few times to mince. Add remaining ingredients and pulse some more. Slowly pour oil through the chute, while taping away on the pulse button. Pulse just enough to where everything is mixed properly.
If you like the fresh crisp flavor of parsley, use immediately. Letting it rest overnight will balance out the flavors.