Grilled Fish With Chimichurri

Ingredients

• 2 cups (about 60 g)fresh coriander
• 2 cups (about 60 g)fresh parsley
• juice of ½fresh lime
• 1 tbspred wine vinegar
• 4 tbspolive oil
• 1 tspsea salt
• 1 medium clovegarlic, peeled and minced
• 2 tbspolive oil
• 1 tbspbalsamic vinegar
• ½ tspsea salt
• 1 medium headradicchio
• ¼ fresh pineapplepineapple, cut into spears
• 1 tbspghee or coconut oil
• 454–680 g (1–1½ lb)rock cod

Instructions

1. 1

   Blend the chimichurri

   Put the coriander, parsley, lime juice, red wine vinegar, 4 tbsp olive oil, 1 tsp sea salt and minced garlic in a food processor. Pulse until evenly combined with a consistent texture, then set aside.

2. 2

   Dress the radicchio

   Mix 2 tbsp olive oil, the balsamic vinegar and ½ tsp sea salt in a bowl. Add the radicchio and toss to coat.

3. 3

   Grill the pineapple

   Cook the pineapple spears on a grill or in a cast-iron skillet over medium-high heat for 1 minute per side. Take them off the heat, dice them and toss with the radicchio.

4. 4

   Grill the fish

   Grill the fish over medium-high heat for 1–2 minutes per side. If using a cast-iron skillet, add the ghee to the hot pan and swirl it around before adding the fish.

5. 5

   Assemble the plates

   Arrange the fish on top of the radicchio and pineapple salad, then spoon the chimichurri over the fish.

What is grilled fish with chimichurri?

Chimichurri is a fresh herb sauce associated with Argentina and Uruguay, often served with grilled food. Here it gives mild rock cod a punchy finish, while radicchio and pineapple make a crisp, sweet-and-bitter accompaniment.

The method keeps the components distinct: the salad is dressed, the pineapple is charred, and the fish is grilled briefly before everything is brought together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 460 calories, 34g protein, 15g carbs, 31g fat.

The cod provides most of the protein, while the pineapple and herbs contribute carbohydrates. Olive oil and the ghee or coconut oil supply most of the fat; serve with a simple portion of rice or potatoes if you want a more filling plate.

The herbs and sauce

Coriander and parsley: pulsing them with lime, vinegar, garlic and olive oil makes a vivid, spoonable sauce. Use fresh leaves and stop once the mixture is evenly combined rather than processing it into a completely smooth purée.

Seasoning: the sauce contains its own salt, so taste it before adding any extra to the finished fish.

Preparing the salad

Radicchio: toss the leaves well with the oil, balsamic vinegar and salt so the dressing reaches across the bowl. Its pleasantly bitter edge contrasts with the fruit.

Pineapple: a minute per side gives the spears a little colour while keeping them juicy. Let them cool briefly before dicing and mixing them with the radicchio.

Getting the fish right

Hot cooking surface: preheat the grill or cast-iron skillet to medium-high so the fish cooks quickly. In a skillet, swirl the ghee around the pan before adding the fish, as directed.

Doneness: the stated 1–2 minutes per side is brief, so check the thickest part rather than relying only on the clock. The fish should be opaque and separate into flakes; thicker pieces may need more time.

Choosing the cooking fat

Ghee: use it in the skillet for a rich flavour and to coat the pan before the fish goes in.

Coconut oil: this is the listed alternative to ghee. The recipe uses it for the skillet method; the fish can also be cooked on a grill.

Serving the plate

Layer the fish over the dressed radicchio and pineapple so the salad catches its juices, then finish with chimichurri. Serve promptly while the fish is warm and the salad still has its crisp texture.

For a more substantial meal, add bread, rice or potatoes alongside. Keep the accompaniment simply seasoned so it does not compete with the herb sauce.

Recipe notes & tips

• Pat the fish dry before grilling so it has a better chance of releasing cleanly from the cooking surface.
• Cut the radicchio into manageable pieces so it is easy to toss and serve.
• Turn the pineapple spears once after 1 minute rather than moving them repeatedly.
• Pulse the chimichurri in short bursts to keep some texture in the herbs.
• Have the salad and sauce ready before you start cooking the fish, which cooks quickly.

Variations

• Add chilli: pulse a little fresh chilli with the chimichurri for extra heat.
• Use another fish: choose a firm white fish and adjust the cooking time for its thickness.
• Swap the citrus: use lemon juice in place of lime for a different sharp note.
• Add spring onion: mix finely sliced spring onion into the salad for extra savoury bite.
• Use the grill: cook both the pineapple and fish outdoors instead of using a skillet.

Common mistakes to avoid

• Overprocessing the herbs: pulse in short bursts so the sauce keeps some texture.
• Crowding the skillet: cook the fish in batches if the pieces cannot sit in a single layer.
• Turning too soon: let the fish cook for the stated 1–2 minutes per side before attempting to turn it.
• Leaving the pineapple too long: grill for 1 minute per side to add colour without losing too much juiciness.
• Adding sauce too early: spoon on the chimichurri when assembling so its fresh flavour stays pronounced.

How to store

Refrigerate leftovers in a covered container for up to 2 days. Reheat the fish gently until hot, and keep the salad and chimichurri separate where possible to preserve their texture.

Frequently asked questions