Indian Style Chimichurri Fish
Ingredients
Fillets of Rock Fish, Cod or any firm flesh fish - Cut into strips that are roughly about 1 inch thick, 2 inches wide, and about 4 inches long.
Marinade
2 teaspoon whole black pepper
5 whole dried red chillies
1 head of peeled garlic
2 teaspoons of Coriander seeds
1 teaspoon of Sesame oil
1 tablespoon of Lemon juice
Salt to taste
2 teaspoons of Agave
Fresh cilantro - one handful
2 teaspoon of sesame oil
Drizzling sauce:
1 tablespoon of Ketchup , 1 tablespoon of low sodium Soy sauce, and 1 teaspoon of chili sauce - all mixed together and thinned out with 1-2 teaspoons of water to drizzle over the fish just before serving.
Directions
Take 1 teaspoon of oil in small sauce pan and heat gently, then add all the black pepper, red chili, garlic, and coriander seeds. Heat till lightly toasted.
Put the cooled spice mixture in the blender and add 1 teaspoon of sesame oil, 1 tablespoon of lemon juice, agave, and fresh cilantro; grind to smooth paste and check for salt in marinade. Adjust as needed.
Coat fish with marinade and set aside for 1 hour to help it absorb the flavors.
Cook fish in air fryer for 25 minutes following cooking directions for fish. The fish can also be cooked on a rack with a pan placed underneath in a convection oven heated to 400 degrees F for about 25 minutes.
Drizzle the sauce gently over fish prior to serving along with lime (or lemon) slices!
This dish is very scrumptious, exotic, spicy, and is sure to satisfy. The spices have been varied from the traditional Chimichurri made in Argentina. This is great way to flavor fish with a punch of flavor, without compromising the nutritional benefits of the fish by weighing it down with fat. Enjoy this dish and live long and strong!
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