Braised Chimichurri Red snapper

- Advertisement -

Chimichurri is an Argentine garlicky sauce. It’s flavorful and nutritious. The longer you season the meat, the more flavorful the red snapper will be.

When properly stored in the refrigerator, marinated fresh red snapper should be cooked within two days, no more than three. This is a fun twist on braised red snapper; it’s delicious, traditional, and incredibly simple to make.

What is Chimichurri?

It is an uncooked sauce that is used as a cooking ingredient as well as a table condiment for grilled meat. The sauce is available in green (verde) and red (rojo) varieties in Argentinian and Uruguayan cuisines. It’s made with finely chopped parsley, garlic, olive oil, oregano, and red wine vinegar.

How Does Chimichurri Taste Like?

It has a refreshing taste reminiscent of grass because it is made with fresh ingredients. It’s the parsley and oregano’s fault. Furthermore, the strong garlic flavor makes it pungent, while the red vinegar adds a bit of tang.

Preparing And Serving Chimichurri

This sauce is simple to make in a food processor with common pantry ingredients and is a great way to use up any leftover parsley in your fridge. The two dominant flavors in the original Argentinian chimichurri are parsley and garlic, but there are many variations, such as green chimichurri with cilantro.

This dish is frequently served with steak and other meats like fish, chicken, or roast beef. It’s also great with pasta, slathered on garlic bread, or blended into rice to make a fragrant herb pilaf. It is also popular as a marinade in grilled dishes, such as beef skewers, because it adds incredible flavor.

Braised chimichurri red snapper

Braised Chimichurri Red snapper

This fresh, green and delicious chimichurri sauce doubles as a marinade and an accompaniment to steak, chicken and red snapper.
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Barbecue
Cuisine Beninese, Ivoirian, Nigerian


  • 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


  • 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



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.
Keyword Chimichurri, Chimichurri Recipe, Red Snapper, Red Snapper recipe
Tried this recipe?Let us know how it was!
Share this post:

Must Try Recipes

You'll also love