Directions
1. Using a small food processor puree together olive oil, lemon juice, vinegar, garlic, shallot, jalapeño, and 1/2 tsp each of salt and pepper until salt has dissolved. Add parsley, cilantro and mint until a thick pourable consistency. Let chimichurri stand 20 minutes at room temperature.
2. Prepare grill using medium high heat. Once grill is heated, clean and then brush with oil soaked paper towel to create a non stick surface.
3. Dry fish, then brush with vegetable oil and season with 1/2 tsp salt and 1/4 tsp pepper.
4. Place fish on grill, turning once, until just cooked through, 8 to 10 minutes total depending on thickness of fish.
5. Plate the fish and let rest for 10 minutes loosely covered with foil. Once rested top with a drizzle of chimichurri; serve remainder of the chimichurri on the side.
Helpful hints: Protein browns better when cooked at room temperature. So take your fish out and take the chill off of it a couple hours before finishing
You can use the stems of the cilantro. But do not use the stems of the mint or parsley. They are bitter.
Side suggestions: Roasted sweet potatoes or roasted cauliflower. Both are great with the chimichurri.
Pairing suggestions: A chilled sparkling rośe or a citrus heavy IPA.
