Prawns and river sole fish sauteed in a butter mixture and topped with a delectable chimichurri sauce. It is ideal to serve as a snack or appetiser for your next dinner party. For chimichurri sauce, ...

A speciality of Argentina and Uruguay, where chimichurri sauce is served over grilled, roasted or barbecued meat. It’s also great with poultry or fish, or used as a marinade. Put the herbs in a ...

In a large bowl, toss the shrimp with 1/4 cup of the chimichurri and refrigerate for 30 minutes. Light a grill or preheat a grill pan. Season the shrimp lightly with salt and pepper and grill over ...

Remove from the grill and brush with reserved chimichurri sauce. See the recipe notes for other cooking options. Allow the ...

herb packed chimichurri sauce. The combination of baked fish and fresh tangy sauce creates a delightful contrast that is both satisfying and refreshing. In a small bowl, combine the parsley ...

Let the chimichurri stand for at least 20 minutes ... chile rub and let stand at room temperature for 30 minutes. Light a grill or preheat a grill pan; oil the grates or pan.