Perch with Fresh Chimichurri Salsa
An irresistable flavour of perch with chimichurri salsa that takes no time to make it
Methods
Preheat grill to medium (300F to 350F). For the salsa, in a small bowl combine parsley, basil, carrot, onion and garlic. Add oil and vinegar; toss lightly to mix. Cover and set aside.
Pat fish dry with paper towels. Place in a grill basket or on a sheet of heavy-duty foil. Sprinkle evenly with garlic pepper.
Place fillets on grill. Grill, covered, 3 to 5 minutes per side or until fish flakes easily with a fork. Serve with salsa.
Ingredients
- 1 cup loosely packed fresh parsley, finely chopped
- 1/2 cup fresh basil, cut into thin strips
- 1/3 cup finely chopped carrot
- 1 tablespoon finely chopped onion
- 1 small garlic clove, minced
- 2 to 3 tablespoons olive oil
- 2 tablespoon rice vinegar
- 4 (4 to 5-oz) yellow or Lake Erie perch fillets
- 1/2 teaspoon garlic pepper
Main ingredients:
Estimated Cooking Time
- 12 minutes
Photos
Tested Till Perfect recipe by:
Rosy