Since learning from my new favorite cookbook, 50 Best Plants on the Planet, that cilantro is one of the top five most nutrient dense vegetable on the planet, I love it even more!
Cilantro is definitely a love it or hate it flavor. And there’s actually good reason for that. You can read all about it here.
I’m very much hoping though, that you’re here — visiting this recipe — because you love it. Over the weekend I made a huge amount of my Cilantro Chimichurri.
Doesn’t it look so delicious!? And just wait until it hits the fish.
I mixed it into brown rice, slathered it on a crusty slice of rustic bread, added it to a vegetable stir-fry, and marinated fish in it.
Enjoy this light, healthy, packed-with-flavor fish dinner!
- 1-1/2 pounds Dover Sole fillets portioned into approximately 4 (6-ounce) pieces
- 3/4 cup Cilantro Chimichurri here's the recipe
- Sea salt and freshly ground black pepper
Add the Cilantro Chimichurri to a shallow baking dish or a heavy-duty zip-lock bag.
Add the Sole fillets and make sure both sides are well coated.
Let the fish marinate for at least 30 minutes, and up to 1 hour.
Preheat the broiler, place the marinated fish fillets on a baking sheet, and sprinkle them lightly with salt and pepper.
Place the baking sheet under the broiler just until the fish is cooked through, 3 to 4 minutes.
This Cilantro Chimichurri is a delicious marinade for all sorts of fish and shellfish. It's especially good with salmon and shrimp.