Grilled Mahi Mahi with chimichurri

Name: Grilled Mahi Mahi with chimichurri
Yield: Serves 4
Cuisine: American
Ingredients: Lemon wedges, for serving; Olive oil, for brushing; Chimichurri Sauce; Kosher salt and freshly ground pepper; Four 6-ounce (170-g) mahi mahi fillets, at least 1 inch (2.5 cm) thick

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

Chimichurri’s origins are foggy. Some claim it originated with an Irishman named Jimmy McCurry or a British meat man named Jimmy Curry, while others say it’s a mangled version of the phrase “give me the curry.” All we know for sure is that this tangy, vibrant Argentinian sauce is a revelation with grilled fish and meat.

Ingredients

Four 6-ounce (170-g) mahi mahi fillets, at least 1 inch (<

Americas
Europe
United States
United Kingdom
Fish course
Pescatarian
Mediterranean
California
Gluten-free

Method

Prepare a hot fire in a charcoal grill, or preheat a gas grill to high. Brush the grill grates clean.

Brush the fillets well on all sides with olive oil and then sprinkle generously on all sides with salt and pepper.

Place the fillets on the grill and cook until the fillets release easily from the grill grate when an edge is lifted with a metal spatula, about 4 minutes. Flip the