Peixe grelhado com chimichurri

Ingredientes

• CHIMICHURRI
• 2 cups fresh cilantro
• 2 cups fresh parsley
• 1/2 fresh lime juiced
• 1 tbsp red wine vinegar
• 4 tbsp olive oil
• 1 tsp sea salt
• 1 medium garlic clove peeled & minced
• RADICCHIO PINEAPPLE SALAD
• 2 tbsp olive oil
• 1 tbsp balsamic
• 1/2 tsp sea salt
• 1 medium head of radicchio
• 1/4 fresh pineapple sliced in spears
• GRILLED ROCK COD
• 1 tbsp ghee or coconut oil
• 1-1.5 lbs rock cod

Modo de preparo

1. 1

   --- Instructions ---

2. 2

   ADD the chimichurri sauce ingredients to a food processor and pulse until well-combined and consistent in texture. Set aside.

3. 3

   PREPARE the radicchio pineapple salad by adding the olive oil, balsamic vinegar, and sea salt to a mixing bowl. Add the radicchio to the bowl and toss well.

4. 4

   GRILL the pineapple spears on a grill or in a cast-iron skillet set to medium-high heat for 1 minute per side. Remove from the heat, dice and toss with the radicchio.

5. 5

   GRILL the fish on the hot grill set to medium-high heat for 1-2 minutes per side. If using a cast-iron skillet, add the ghee to the skillet and swirl it around the pan prior to adding the fish.

6. 6

   ARRANGE fish on top of the radicchio pineapple salad. Top fish with chimichurri sauce.

7. 7

   STORE any leftovers in the fridge for up to 2 days.