Garlic Greens Chimichurri Sauce with Chilean Sea Bass over Rice
$0.00 Cooking Fee
Serving Size: 7 ounces
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
For the Chimichurri sauce:
- Toast the cumin seeds in a dry pan for about a minute, stirring until fragrant. Set aside once done.
- Take the cumin seeds, fresh oregano, parsley, cilantro, vinegar, oil, salt and pepper to your food processor and blend until smooth.
- Set aside at room temperature until you are ready to use.
For the rest of the dish:
- Prepare your rice. (follow directions on the package)
- While your rice cooks, put the broiler on low. In a cast iron skillet, add olive oil and on medium high heat, cook your fish for 5 minutes on both sides.
- When your fish is done cooking on the stove, add your vegan butter, salt and pepper to the top of the fish and place your fish, skillet and all in the oven for another 5 minutes, until lightly browned on top.
- When all is ready, add your rice to a plate, then your fish and top it all off with your garlic greens chimichurri.
- Garnish with cilantro microgreens, extra garlic greens and enjoy!
Cook Times
Ingredients
Ingredients
- 3 1/2 pound Chilean sea bass fillet 1 filet per serving
- 8 tablespoon Hamama extra virgin olive oil
- 1 cup vegan butter can sub regular butter
- 2 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 1/2 cup Basmati rice cooked according to package directions
For garnish:
- 1 cup garlic greens and cilantro microgreens
For the Chimichurri sauce:
- 32 garlic greens roughly chopped
- 2 jalapeno pepper deseeded, use half if you don’t want it too hot
- 2 cup fresh cilantro
- 2 cup Italian parsley
- 2 cup fresh oregano leaves only
- 1/2 cup red wine vinegar
- 3/4 cup Hamama extra virgin olive oil
- 2 teaspoon cumin seeds
- 2 teaspoon Kosher salt
- 2 teaspoon freshly ground black pepper
Cooking Tools Required
Cast iron pan, Cutting board, Food Processor, Kitchen towels, Measuring cups and spoons, Oven, Sharp Knives, Top StoveReheating/Serving Instructions
Heat in sauté pan over medium heat until heated through.
Nutrition
Calories: 404kcal | Carbohydrates: 60g | Protein: 6g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 1092mg | Potassium: 310mg | Fiber: 6g | Sugar: 1g | Vitamin A: 2291IU | Vitamin C: 20mg | Calcium: 198mg | Iron: 5mg
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