People either love or hate cilantro. I happen to love it, and was so excited to come up with recipes for cilantro week. For my main dish, I decided to do fish with a cilantro chimichurri. Typically, chimichurri is made from fresh parsley, garlic, olive oil, red wine vinegar, and some other ingredients and is served with steak. I decided to do a cilantro version and add citrus, and fish just seemed to be the perfect match. I’m sure there are chimichurri purists that would not be happy with my version of it, but it turned out great.
I opted to prepare the fish simply so that the chimichurri really was the dominant flavor. The little bit of coriander on the fish really complements the chimichurri and adds a nice touch. It’s a perfect, light, healthy meal that is full of flavor.
BAKED FISH WITH CILANTRO CHIMICHURRI
4 mild, white fish fillets (I used cod)
1 cup finely chopped cilantro
1 minced shallot
1 tablespoon grated orange zest
1 clove garlic, minced
¼ cup olive oil
1/8 cup fresh orange juice
Salt and pepper to taste
Coriander to taste
Preheat the oven to 375 degrees. Put a cooling rack sprayed with cooking spray on top of a cookie sheet. Put the fish on the rack, brush with olive oil, and season to taste with salt, pepper, and coriander.
Bake until fish is opaque and flakes easily with a fork, about 12-15 minutes. While the fish is cooking, stir the cilantro, shallot, orange zest, and garlic together in a small bowl. Whisk the olive oil and orange juice together, then pour into the cilantro and stir well to combine; salt and pepper to taste.
NOTE: I also served this with some homemade heirloom tomato salsa…so good!!
"Food is never just food. It's also a way of getting at something else: who we are, who we have been, & who we want to be." -- Molly Wizenberg