The new motto after this dish is, “Everything is better with chimichurri”! It is such a simple, yet flavorful condiment. If you are watching your salt intake, the chimichurri sauce can be prepared without any salt, while still keeping a great flavor. Most any white fish (e.g., pollock, catfish, grouper, haddock, halibut, or bass) can be substituted for cod, so look for what is on sale. It is also good with grilled or seared chicken breast or Seared Salmon.
Ingredients
Chimichurri Sauce:
- 3 tablespoons chopped fresh cilantro
- 3 tablespoons chopped fresh basil
- 1 tablespoon finely chopped shallots
- 1½ tablespoons olive oil
- 1½ tablespoons fresh lemon juice
- ¼ teaspoon freshly ground pepper
- ⅛ teaspoon salt (optional)
Cod:
- 2 tablespoons olive oil
- ⅛ teaspoon freshly ground pepper
- ⅛ teaspoon salt (optional)
- 4 (6-ounce) cod fillets
Directions
- Combine the cilantro, basil, shallots, olive oil, lemon juice, ground pepper, and salt (optional) in a medium bowl to make the chimichurri sauce. Set aside.
- Heat a skillet to medium-high heat. Add olive oil.
- Season each side of cod fillets with salt and pepper.
- Add fish to pan and cook 4 minutes on each side or until done.
- Serve with chimichurri sauce.
Nutrition Information per Serving
(Based on ¼ teaspoon salt)
- Serving Size: 1 filet with 2 teaspoons chimichurri sauce
- Vegetables: 0 cups
- Fruits: 0 cups
- Calories: 145 calories
- Carbohydrates: 1 gram
- Fiber: 0 grams
- Protein: 21 grams
- Fat: 6 grams
- Sodium: 218 mg
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