Herb-Almond Chimichurri Grilled Fish Recipe

Ingredients

Estimated total cost: €28.40 · €4.73/serving

• 1 jalapeño, deseeded and finely minced (be sure to wear gloves when handling spicy peppers to avoid irritation)Est. price €0.15–€0.40
• Salt and freshly ground pepper to tasteEst. price €0.01–€0.05
• Premium extra-virgin olive oil for grilling (brush the grill grates with oil before placing the fish to prevent sticking)Est. price €0.50–€1.50
• 1/4 cup finely chopped mixed herbs, such as chives, basil, oregano, and tarragon (use a sharp knife to finely chop the herbs for better flavor distribution)Est. price €0.60–€1.80
• 1/3 cup premium extra-virgin olive oilEst. price €1.20–€3.50
• Salt and freshly ground pepper to tasteEst. price €0.01–€0.05
• One 3 1/2-pound red snapper, cleaned and scaled, brought to room temperature (let the fish sit out for about 20-30 minutes before cooking to ensure even cooking)Est. price €25.00–€45.00
• 1 fresh garlic clove, crushed (use the flat side of your knife to crush the garlic for maximum flavor)Est. price €0.10–€0.25
• 6 lemon slices, plus additional wedges for serving (squeeze fresh lemon juice over the fish before serving for a burst of citrus flavor)Est. price €0.30–€0.75
• 2 tablespoons chopped smoked almonds (lightly toast the chopped almonds for added depth of flavor)Est. price €0.40–€0.80

Steps

1. 1

   Place the fish on a wire rack and allow it to air dry for approximately 30 minutes, ensuring to flip it occasionally. Carefully create five cuts that are 1/4-inch deep on each side of the fish. Mix together the jalapeño and garlic in a small bowl, then season with salt and pepper. Massage this mixture into the incisions and any excess into the cavity of the fish. Insert slices of lemon and shallot into the cavity. Coat the entire fish with oil and generously season with salt and pepper before cooking.

2. 2

   Prepare the grill by lighting it up and cleaning the grates with a wire brush to remove any residue. Afterward, wipe off any remaining debris and generously oil the grates. Another option is to oil a large fish basket before placing the fish in it for cooking.

3. 3

   Preheat the grill to a medium-high temperature. Place the fish on the grill, cover it, and avoid moving it for 15 minutes until it develops a slight char and the skin loosens from the grates effortlessly. With a carving fork, lift the fish gently and slide a large spatula underneath. Flip the fish carefully and continue grilling until the skin separates easily, ensuring that the flesh is fully cooked, which should take approximately 15 more minutes. Move the grilled fish to a serving platter and allow it to rest for 10 minutes before serving.

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• Cultural note

  Chimichurri sauce originates from Argentina and Uruguay, where it is commonly used as a marinade or sauce for grilled meats. This recipe puts a twist on the traditional chimichurri by using almonds and serving it with grilled fish, creating a fusion of flavors.

• Seasonal note

  This dish is best made in the spring and summer months when fresh herbs and jalapeños are in season, and grilling fish outdoors is enjoyable.

• Health note

  This recipe is a nutritious choice, providing a good source of protein and healthy fats from the almonds and olive oil. It is low in carbohydrates and sugar, making it suitable for low-carb diets. The dish also contains essential vitamins A and C, as well as zinc.