Braised Chimichurri Red snapper
Chimichurri is garlicky sauce from Argentina. It is flavorful and healthy. The longer you season the meat, the tastier the red snapper. When stored properly in the refrigerator, the marinated fresh red snapper should be cooked within two days, up to three at most. This is a fun twist to braised red snapper, it is super tasty, traditional and incredibly easy to make.
Braised Chimichurri Red snapper
This fresh, green and delicious chimichurri sauce doubles as a marinade and an accompaniment to steak, chicken and red snapper.
Ingredients
- 2 red snappers
- 2 tbsp oregano finely chopped
- 4 cloves garlic crushed
- 1 red chili pepper
- 1 tbsp red wine vinegar
- 1 tbsp fresh lemon juice
- ¼ cup oil
- salt and pepper to taste
Instructions
- Marinate the red snapper and refrigerate and is best if used within 24-48 hours.
- Prepare the grill (medium-high heat).
- Grill the fish until just cooked through, about 10 minutes per side (depending on thickness and size of fish) or Preheat oven to 350°F. Bake the red snapper until cooked through, about 45 minutes.
- Serve hot
Video
Notes
It is a great idea to marinate the red snapper with the chimichurri the night before. Don’t intentionally leave the marinated red snapper at room temperature for a long period of time. Also cover the marinated red snapper to avoid cross contamination. Never, use chimichurri marinade from raw red snapper as a sauce.
