Summer is here, and for me and my house that means a lot of grilling, a LOT of summer vegetables, and doing everything we can to keep our house cooler. However, I’ve always shied away from grilling fish, mainly because in all of its flaky, perfect glory it notoriously falls apart on the grill. There’s also, for many, an increased chance of drying out a great piece of fish which is a big no-no.
What if I told you that you could solve all of the grilled fish problems using perfectly ripe summer vegetables in a flavorful 5-minute sauce? I think we can all imagine that friends and neighbors would be sprinting to the store and their gardens for the ingredients!
Most chimichurri recipes tend to lean in the green direction, which is still delicious. They’re usually packed with herbs and garlic, and the raw factor of the sauce is hard to beat. I recently came across a red chimichurri at a local restaurant, though, and my life has completely changed. I love herbs, but the reality is that fresh ones are so finicky that I rarely keep them around. This red version, though, is just as easy and delicious!
I recommend buying salmon with the skin on, and thick filets are best if you can find them. A good rub of olive oil is key to getting the skin to come off the grill when the fish is done. Another note is that this entire dish can be made inside on a grill pan or skillet as well; just make sure you have a way to lightly cover it, though, so that the fish cooks through evenly.
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