Grilled red emperor with coriander chimichurri sauce

Chimichurri is now a pretty famous Argentinian steak sauce but I am going to let you in on a little secret today; it is also bloody good on pork, lamb, chicken, seafood and vegetables. There you go – pretty much good for everything. So the total opposite of, say, a corona virus.

Today we’re going to make a coriander chimichurri and put it on a grilled fish and you will like it.


(serves 4 – 6)

1 whole fish, 2 – 2.5 kg, scaled and gutted (red emperor, snapper or bream work well)
Coriander chimichurri sauce, to marinate and serve, recipe follows
Lemon and extra herbs, to serve

Get some coals glowing under your grill.
Pat fish dry, inside and outside, with a paper towel.
Cut a few slits into the side of the fish to help with cooking and smoky penetration.
Rub each side of the fish with a tablespoon or two of chimichurri and a good pinch of salt.
Allow the fish to chill for 10 – 15 minutes to feel a bit of the herby goodness.
Place fish on grill over medium coals for 15 – 20 minutes or until it has a few charred bits on it. Flip and repeat process with the other side.
Check for doneness by using a fork to pull a little meat away from behind the head. It should be opaque and easily come away from the bone.
Once cooked, transfer fish to some kind of serving platter.
Dress fish with a little chimichurri and serve the rest on the side for your homies to help themselves.
Garnish with lemon wedges and a few extra herbs.
Eat that.


1 cup picked parsley
1 cup picked coriander
1 teaspoon dried chilli flakes
3 cloves garlic
2 tablespoons red wine vinegar
½ cup each olive oil and vegetable oil
A good pinch of salt to season

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