Note: This chimichurri is more of a relish. If you prefer a puréed sauce, go ahead and pulse the ingredients in a food processor until the desired texture is achieved.
About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer.
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- Yield:serves 4
- Active time: 30 minutes
- Total time:30 minutes
- For the Chimichurri:
- 1/4 cup fresh, finely chopped parsley
- 2 tablespoons fresh, finely chopped oregano
- 2 1/2 tablespoons capers, drained and roughly chopped
- 1 tablespoon red onion, chopped
- 2 garlic cloves, peeled and minced
- 4 tablespoons olive oil, divided
- 2 tablespoons red wine vinegar
- 1/4 teaspoon crushed red pepper
- Kosher salt
- For the Fish:
- 2 large or 4 medium fillets of mild whitefish, such as haddock, flounder or cod
- Freshly ground black pepper
Combine parsley, oregano, capers, onion, garlic, 3 tablespoons olive oil, vinegar and crushed red pepper in a medium bowl. Toss to thoroughly combine. Season to taste with salt. Refrigerate until ready to use.
Season fish with salt and pepper and rub with remaining tablespoon of olive oil.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate.
Place planks over hot side of the grill until they begin to char and smoke. Flip planks, move to cool side of grill and place fish on top. Cover grill and cook until fish is opaque and begins to flake (about 15 to 20 minutes). Serve immediately with chimichurri.