Chimichurri Sauce (Bonefish Grill Pan-Fried Tilapia)
A copycat of Bonefish Grill's chimichurri sauce - a bright garlic, lemon and parsley olive oil sauce - served over pan-fried tilapia fillets. The sauce is best made ahead and left to marinate 30 minutes.
⏱️ Prep: 15 min🍳 Cook: 10 min
Nutritionper 100 g›
350
Calories
1g
Protein
3g
Carbs
37g
Fat
Ingredients
| 4 | tilapia fillets |
| to taste | BBQ seasoning |
| to taste | salt and freshly ground black pepper |
| 2 teaspoons (10 ml) | olive oil (for frying) |
| 8 cloves | garlic, minced |
| 1 teaspoon plus | kosher salt |
| 1 teaspoon | dry oregano leaves |
| 1 teaspoon | ground black pepper |
| 1 teaspoon | red pepper flakes |
| from 3 lemons | finely grated lemon zest |
| 4 oz (120 ml) | fresh lemon juice |
| 1 bunch | flat-leaf (Italian) parsley |
| 1 cup (240 ml) | olive oil (for the sauce) |
Instructions
For the chimichurri sauce:
- Combine the garlic, salt, oregano, black pepper, red pepper flakes, lemon zest and lemon juice in a food processor and pulse-chop until all ingredients are about 1/8 inch in size. Add the Italian parsley and pulse-chop until it is about 1/8 inch in size. Add the olive oil and blend in quickly - do not over-blend.
- Allow the sauce to marinate for 30 minutes before serving. For the pan-fried tilapia:
- Sprinkle each fish fillet on both sides with BBQ seasoning, salt and fresh ground pepper.
- Add 2 tsp olive oil to a preheated pan over medium-high heat. Place the tilapia in the pan and cook about 3-4 minutes. Carefully flip and cook another 3-4 minutes, until the fish is cooked through (white and flaky in the middle).
- Drizzle about 2 tablespoons of chimichurri sauce over each piece of fish. Serve with steamed vegetables and enjoy.