Easy Parsley Chimichurri Sauce for Fish
A vibrant, herbaceous chimichurri with fresh parsley, garlic, red chilis, and oregano finished with red wine vinegar and olive oil. Chill for 30 minutes to 2 hours to develop flavor. Versatile for fish, burgers, marinated meats, or vegetable dipping.
Ingredients
- 2 tablespoon red wine vinegar
- ½ cup extra virgin olive oil or regular good quality olive oil
- ¾ cup parsley, finely chopped
- 2 teaspoon garlic, freshly minced
- 2 small red chilis, seeds and membrane removedred pepper flakes1/4 teaspoon per chili
dried alternative
- 1 teaspoon dried oregano
- 1 teaspoon kosher or sea salt
- black pepper(optional)
- ¼ cup shallot
Instructions
- 1
Finely chop the parsley and mince the garlic
- 2
Remove seeds and membrane from the red chilis
- 3
Combine parsley, garlic, chilis, oregano, salt, and pepper
- 4
Add red wine vinegar and olive oil
- 5
Mix thoroughly by hand or use a blender or food processor
- 6
Chill in the refrigerator for at least 30 minutes, preferably 1 to 2 hours, before serving
Tips
Chill for 1 to 2 hours for best flavor development
Can be made ahead and stored in the refrigerator
Use a blender or food processor for faster mixing if preferred
Good to Know
Refrigerate in an airtight container for up to 5 days
Prepare 1 to 2 hours or up to 1 day ahead; chill until serving
Serve chilled or at room temperature with grilled fish, burgers, marinated meats, or roasted vegetables
Common Mistakes
Skip chilling to avoid flat, underdeveloped flavors; allow at least 30 minutes rest time
Over-process in blender to avoid losing texture; pulse briefly for coarse consistency