A fresh and zesty grilled fish dish featuring a vibrant herb-packed chimichurri sauce.
Chef
Combine the garlic, parsley, cilantro, red wine vinegar, lime juice, chili flakes, olive oil, salt, and pepper in a food processor or blender.
Blitz until blended, ensuring you do not puree the mixture.
Clean the fish and score it, then stuff the pampano with 2 tablespoons of the lime chimichurri.
Preheat the grill to 300°F and brush the fish with neutral oil.
Grill on both sides while covering the lid to ensure the fish cooks through.
Use a temperature probe to verify the fish has reached an internal temperature of 145°F before removing.
Serve the fish topped with the remaining lime chimichurri.
Do not puree the chimichurri; it should have a slightly chunky texture.
A mortar and pestle can be used as an alternative to a blender for a more traditional texture.
Scoring the fish helps it cook evenly and allows the marinade to penetrate the flesh.
Using a temperature probe is the best way to ensure the fish is perfectly cooked to 145°F.
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