0.0 – 0 reviews • Main Dish
| Level: |
Intermediate |
| Total: |
55 min |
| Active: |
25 min |
| Yield: |
8 servings |
| Level: |
Intermediate |
| Total: |
55 min |
| Active: |
25 min |
| Yield: |
8 servings |
Ingredients
- 8 fish collars
- Salt and pepper
- Chimichurri Sauce, recipe follows
- Tortillas, for serving
- 4 limes, cut into wedges
- 1 1/4 cups olive oil
- 1 cup minced fresh cilantro
- 1/2 cup minced fresh parsley
- 1/2 cup minced fresh thyme
- 1/2 cup red wine vinegar
- 1/4 cup minced fresh oregano
- 2 tablespoons minced garlic
- 2 tablespoons minced shallot
- 1 tablespoon dried red pepper
- Salt and pepper
Instructions
- Prepare a grill for cooking and preheat the oven to 350 degrees F.
- Sprinkle the fish collars with salt and pepper, then grill for 4 to 6 minutes on each side. Remove to a baking sheet, then cover with the Chimichurri Sauce (don’t be stingy, the more sauce, the more flavor).
- Bake until the meat reaches an internal temperature of 140 degrees F, 10 to 15 minutes. Let rest for 4 to 6 minutes. Serve with tortillas and lime wedges.
- Whisk together the olive oil, cilantro, parsley, thyme, vinegar, oregano, garlic, shallot, dried red pepper and salt and pepper in a bowl.
Nutrition Facts
| Serving Size |
1 of 8 servings |
| Calories |
489 |
| Total Fat |
37 g |
| Saturated Fat |
6 g |
| Carbohydrates |
9 g |
| Dietary Fiber |
3 g |
| Sugar |
1 g |
| Protein |
33 g |
| Cholesterol |
80 mg |
| Sodium |
610 mg |
| Serving Size |
1 of 8 servings |
| Calories |
489 |
| Total Fat |
37 g |
| Saturated Fat |
6 g |
| Carbohydrates |
9 g |
| Dietary Fiber |
3 g |
| Sugar |
1 g |
| Protein |
33 g |
| Cholesterol |
80 mg |
| Sodium |
610 mg |