Braised Red Snapper with Chimichurri

Whole red snapper marinated in chimichurri and then grilled or baked. Chimichurri is Argentine and Uruguayan, and the fish treatment here is a departure from its usual home alongside grilled beef. Chimichurri is an uncooked sauce, parsley, garlic, oregano, olive oil and red wine vinegar, chopped fine rather than blended smooth, and it exists in two forms, verde and rojo, the red version taking paprika and sometimes tomato. Its normal job is as a table condiment for asado, the Argentine grill, where its acidity cuts through rich grilled beef. Using it as a marinade for fish is a reasonable extension of the same logic; the herbs and vinegar suit snapper well. The source's food safety notes are genuinely good and worth keeping. Marinated raw fish should be refrigerated and used within two days, never left out at room temperature, and, most importantly, marinade that has been in contact with raw fish must never be served as a sauce. Make extra chimichurri for the table rather than reusing what came off the fish. One gap in the source: the ingredient list omits parsley entirely, even though parsley is the defining ingredient of chimichurri and its own article says so. It has been restored below.