| Preparation time | 15 min |
| Cooking Time | 10 min |
| Ready In | 25 min |
| Level of Difficulty | Easy |
| Servings | 8 |
Ingredients
8 snapper fillets6 stalks scallions1 medium shallot6 cloves garlic2 inch ginger1 teaspoon dried chili pepper flakes3 1/3 Tablespoons rice wine vinegar2 teaspoon fish sauce optional; can substitute with soy sauce or add more salt2 jalapeno optional for spice2 Thai chili pepper optional for spicesalt to tasteFresh Herbs - total 4 1/2 cups1 cup parsley tightly packed (stems can be included)1 cup cilantro tightly packed (stems can be included)1 cup basil tightly packed1/2 cup mint leaves tightly packedOils1 1/3 cup olive oil2 Tablespoons sesame oil
Directions
- Salt and pepper the snappy fillets and put aside.
- Add all the ingredients to a food processor except the olive oil. Pulse the food processor a few times until everything is coarsely chopped. Slowly drizzle in the olive oil while pulsing a few more times until the olive oil is combined. Add salt to taste.
- Line a baking sheet with parchment paper, spray with olive oil.
- Place the fish on the baking sheet and bake at 400 degrees farenheit for 7-10 minutes.
Drizzle with chimichurri sauce.
Note: Serve the chimichurri sauce with your favorite protein or spoon over grilled veggies.