GRILLED COD WITH CHIMICHURRI SAUCE

This chimichurri blend of parsley, olive oil, vinegar, garlic, chili flakes, salt, and pepper deliver a grilled cod full of flavor.

INGREDIENTS

1	lb Sea Best® Cod fillets
2	cups packed fresh Italian parsley
2	garlic cloves, smashed
1/3	cup red wine vinegar
3/4	cup olive oil
1/2	teaspoon chili flakes
1/2	teaspoon salt
	olive oil for brushing
1	cup cooked rice

DIRECTIONS

Wash the parsley and pat dry. (The parsley needs to be extremely dry before you place it into the food processor. If you try to pulse it while damp, it will clump up into a paste.)
Place the parsley and garlic into the food processor and pulse until finely chopped.
Slowly drizzle in the vinegar and olive oil and pulse until combined.
Season with chili flakes and salt. Place into a jar and set to the side. Can be stored in the fridge for up to a week.
Preheat the grill to medium. Brush the grill with oil.
Slice the cod into 3-inch pieces. Brush with olive oil and season with salt and pepper.
Once the grill is hot, place the fish on the grill. Cook for 4 minutes and then flip and cook for an additional 3 - 4 minutes on the other side.
Serve with chimichurri sauce, on a bed of rice.
Recipe courtesy of dishonfish.com

PAIR IT WITH SEAFOOD!

Mild and bold flavors of seafood find balance when paired with the perfect beverage.

This seafood recipe pairs deliciously with:

PAIR IT
WITH SEAFOOD!

Mild and bold flavors of seafood find balance when paired with the perfect beverage.

This seafood recipe pairs deliciously with: