Light, vibrant, and packed with bold herbaceous flavor, this Grilled Fish with Chimichurri is a dish that celebrates clean ingredients and satisfying textures. Juicy, flaky fish fillets are grilled to perfection and topped with a zesty homemade chimichurri sauce, offering the perfect balance of smoky, savory, tangy, and fresh. It’s a dish that feels gourmet but is remarkably simple to prepare—ideal for weeknights, weekend grilling, or even a dinner party centerpiece.
Whether you’re cooking on an outdoor grill, a stovetop grill pan, or even broiling, this recipe delivers restaurant-quality results with minimal effort. Pair it with roasted vegetables, rice, or a fresh salad for a complete, nourishing meal.
Table of Contents
Ingredients and Their Roles
For the Grilled Fish:
- 4 white fish fillets (such as cod, halibut, snapper, or tilapia) – The mild, flaky base of the dish. Choose a firm fish that holds up well on the grill.
- 2 tablespoons olive oil – Helps prevent sticking and adds subtle richness.
- 1 teaspoon sea salt – Essential for seasoning the fish evenly.
- 1/2 teaspoon black pepper – Adds mild heat and depth.
- 1/2 teaspoon smoked paprika (optional) – Enhances the grilled flavor with a touch of smokiness.
- Lemon wedges (for serving) – Brightens the dish and complements the herbs in the chimichurri.
For the Chimichurri Sauce:
- 1 cup fresh parsley (finely chopped) – The star herb, offering a fresh, peppery flavor.
- 1/2 cup fresh cilantro (optional, or use more parsley) – Adds a citrusy edge and complexity.
- 4 garlic cloves (minced) – Provides pungent, aromatic depth.
- 2 tablespoons red wine vinegar – Brings acidity and balance to the herbs and oil.
- 1/2 cup olive oil – The rich base that binds the chimichurri together.
- 1 teaspoon dried oregano – Adds a hint of earthiness and Mediterranean flair.
- 1/4 teaspoon red pepper flakes – Introduces a subtle, satisfying heat.
- Salt and pepper to taste – Balances and enhances all the flavors.
Step-by-Step Instructions
1. Make the Chimichurri Sauce
- In a medium bowl, combine chopped parsley, cilantro (if using), minced garlic, red wine vinegar, dried oregano, and red pepper flakes.
- Slowly drizzle in the olive oil while stirring until well blended.
- Season with salt and pepper to taste.
- Let the sauce rest at room temperature for 15–30 minutes to allow the flavors to meld.
Pro Tip: Chimichurri can be made up to 2 days ahead and stored in the refrigerator. Bring it to room temperature before serving.
2. Prepare and Grill the Fish
- Preheat your grill or grill pan to medium-high heat.
- Pat the fish fillets dry and rub with olive oil, salt, pepper, and paprika.
- Place the fish on the grill and cook for 3–5 minutes per side, depending on thickness, until the fish is opaque and flakes easily with a fork.
- Use a thin metal spatula to gently flip the fillets to avoid breakage.
3. Plate and Serve
- Transfer the grilled fish to a serving plate.
- Spoon a generous amount of chimichurri sauce over the top.
- Serve immediately with lemon wedges and your choice of sides.
Why This Recipe Is Loved
This Grilled Fish with Chimichurri recipe is a crowd-pleaser for several reasons:
- It’s quick and easy—ready in 30 minutes or less.
- The chimichurri sauce is vibrant, fresh, and versatile.
- Grilling brings out the fish’s natural flavor while adding subtle smokiness.
- It’s naturally gluten-free, low-carb, and packed with nutrients.
The combination of flaky grilled fish and herby chimichurri creates a dish that’s both healthy and indulgent, simple and elegant.
Pro Tips for Grilling Success
- Oil the grill grates before cooking to prevent sticking.
- Choose a fish spatula or a thin, flexible metal spatula to handle delicate fillets.
- For added flavor, marinate the fish in olive oil, lemon juice, and garlic for 20 minutes before grilling.
- If you prefer a bolder sauce, add a spoonful of dijon mustard or chopped shallots to the chimichurri.
Serving Suggestions
This dish pairs beautifully with:
- Grilled vegetables like zucchini, bell peppers, or asparagus.
- Steamed rice, quinoa, or couscous for a hearty base.
- Mixed greens or a cucumber-tomato salad for a light, fresh side.
- A glass of crisp white wine like Sauvignon Blanc or a citrusy IPA.
Conclusion: Fresh, Fast, and Flavor-Packed
This Grilled Fish with Chimichurri recipe is everything you want in a weeknight meal: fast, nutritious, and bursting with flavor. The herbaceous sauce adds depth to the simply grilled fish, making it a dish that feels elevated without any complicated prep. Whether you’re feeding family, hosting friends, or just cooking for yourself, this recipe delivers unbeatable freshness and satisfaction—every single time.
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Grilled Fish with Chimichurri: Frequently Asked Questions (FAQ)
1. What kind of fish is best for grilling with chimichurri?
Firm, white fish works best for grilling. Great options include:
Halibut
Cod
Snapper
Sea bass
Mahi-mahi
Tilapia (for a more affordable option)
These varieties hold together well on the grill and absorb the fresh chimichurri beautifully.
2. Can I use frozen fish?
Yes. You can use frozen fish fillets as long as they are:
Fully thawed in the refrigerator
Patted dry before grilling to prevent excess moisture
Fresh fish is ideal for grilling, but properly thawed frozen fish still delivers great results.
3. Can I make chimichurri in advance?
Absolutely. Chimichurri sauce can be made up to 2–3 days in advance and stored in an airtight container in the refrigerator. The flavors improve as it sits. Just let it come to room temperature and give it a stir before serving.
4. What if I don’t have a grill?
No problem. You can cook the fish using:
A stovetop grill pan
A cast-iron skillet
Your oven’s broiler
For broiling, place the fish on a foil-lined baking sheet and broil on high for 3–5 minutes per side, depending on thickness.
5. Can I use other herbs in chimichurri?
Yes. While parsley is traditional, you can add or substitute:
Cilantro (adds a citrusy note)
Basil (for a sweeter twist)
Mint (adds freshness)
Avoid delicate herbs like dill or chives, which can become overpowering or bitter.