Usually paired with meat, chimichurri sauce plays off of grilled bass just as beautifully, as long as you use a light vinegar like champagne or rice wine, rather than balsamic. This comes together fast and adds a warmth to the cooler flavors of summer.
Ingredients
- 1 cup firmly packed flat-leaf parsley
- 2 tablespoons fresh oregano
- 1 small garlic clove or 1 small shallot
- 1 tablespoon champagne or rice wine vinegar
- 1 tablespoon fresh lime juice
- ⅓ cup olive oil
- ¼ teaspoon red chili flakes
- Salt
- Nutritional Information
Nutritional analysis per serving (4 servings)
173 calories; 18 grams fat; 2 grams saturated fat; 13 grams monounsaturated fat; 1 gram polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 0 grams protein; 9 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Preparation
- Finely chop the parsley, oregano and garlic or shallot. Place in a medium bowl.
- Stir in the vinegar, lime juice, olive oil and chili flakes. Add salt to taste.
5 minutes
Dining and Cooking