Grilled Battered Fish with Grilled Veggies and Chimichurri Sauce
Uncomplicated Chef is bringing a refreshing twist to the grill with this mouthwatering crispy fish recipe. Paired with charred veggies and a chimichurri sauce, this recipe is the grill dinner we’ll be eating all summer long.
Ingredients
Gorton's seafood
For the fish
4 Gorton’s Crunchy Breaded Fish Fillets
Olive oil spray (optional)
For the grilled veggies
1 zucchini, sliced lengthwise
1 yellow squash, sliced into rounds
1 red bell pepper, halved
1 yellow or orange bell pepper, halved
1 small bunch of asparagus, trimmed
1 small onion, sliced into thick rounds
Olive oil
Salt and pepper to taste
For the chimichurri sauce
1 cup parsley, finely chopped
3 cloves garlic, minced
1/2 cup olive oil
2 tbsp red wine vinegar
1 tsp dried oregano
1/2 tsp red chili flakes (optional)
Salt and pepper to taste
Preparation
Step 1
Combine parsley, garlic, olive oil, vinegar, oregano, chili flakes, salt, and pepper in a bowl. Mix well and let sit while you prepare everything else.
Step 2
Preheat your grill or grill pan to medium heat. Place the battered fillets directly on the grill. Cook for about 10–12 minutes total, flipping halfway through, until golden and crispy.
Step 3
Toss all vegetables with olive oil, salt, and pepper. Grill for 3–4 minutes per side until tender and slightly charred.
Step 4
Arrange fish and vegetables on a large plate. Spoon chimichurri over the fish and serve extra sauce on the side.
Featured product
Crunchy Breaded Fish Fillets
