Grilled Wild Rock Cod with Chimichurri

Prep Time: 15 minutes | Cook Time: 12 minutes | Serves 4

Ingredients

• 2 lbs Wild Caught Pacific Rock Cod
• 2 Tablespoons extra virgin olive oil
• 1 Tablespoon salt
• ½ Tablespoon fresh ground pepper
• 1 cup homemade chimichurri sauce
• wedge of grilled lemon, for serving

Grill Instructions

1. Preheat your grill to 450°F.
2. While the grill is preheating, make your chimichurri sauce if you haven't already.
3. Brush the fish on both sides with olive oil and sprinkle with salt and fresh ground pepper before setting on the grill.
4. Let sear for about 4 minutes, or until the fish can easily lift off the grate with a spatula. This time will vary depending on how hot the grill is so stay close to the grill.
5. Flip fish, cover with lid and grill for another 4 minutes. The fish is done when the internal temperature reaches 135°F.
6. Remove fish from grill to a serving platter and let rest 5 minutes.
7. Serve with a dollop of chimichurri sauce.

Stovetop Instructions

1. Heat a skillet or grill pan to medium-high.
2. Brush the fish on both sides with olive oil and sprinkle with salt and fresh ground pepper before adding to the skillet or grill pan.
3. Let sear for about 4 minutes, or until the fish can easily lift with a spatula. This time will vary depending on how hot the pan is so stay close to the stove.
4. Flip fish, cover with lid and cook for another 4 minutes. The fish is done when the internal temperature reaches 135°F.
5. Remove fish to a serving platter and let rest 5 minutes.
6. Serve with a dollop of chimichurri sauce.

Image borrowed and recipe adapted from vindulge.com