It's summer time and it's all about grilling. Every week we grill our favorite meat, chicken and fish. So what brings it up a notch... a spicy bold sauce made with fresh herbs, olive oil and lemon juice... that goes with everything - Chimichurri Sauce. Yes, it has a few ingredients, but once I make it for the week I use on everything that doesn't move in my refrigerator. This is my version, a little spicy with a hint of lemon.
This weekend I'm using it on fresh Striper. The boys went on a fishing charter out of the Shark River inlet in NJ in search of Stripers. Unfortunately, due to the storms the previous week, the bass bite has been off. So their trip began fishing the Shrewsberry rocks for Black Sea Bass. After filling the cooler with delicious Sea Bass, they headed south in search of birds and bunker. The evening started off hooking into a few of the biggest bluefish they have ever seen (Gators Blues). As the sun began to set the first of three 30 lb. bass took the bait. Over all, a very successful trip and Striper is the star of our Saturday night dinner for family and friends.
2 cups fresh flat leaf parsley
1/2 cup olive oil
3 large gloves finely chopped garlic
1 tablespoon dried oregano
1 teaspoon salt
1 teaspoon cumin
1/2 teaspoon cracked pepper
1/4 cup red wine vinegar
1 tablespoon or to taste (spicy) Sriracha sauce
2 tablespoon fresh squeezed lemon juice
In the food processor, chopped garlic and parsley. Slowly add the olive oil. When combined add oregano, salt, cumin, pepper, red wine vinegar, sriracha sauce and lemon juice. Process, taste and adjust seasoning.
Striper - Grilled
2 lbs fresh striper - cut into 6 oz. pieces
Salt and pepper
Heat grill to medium. Rub fish with olive oil, salt, pepper and lemon juice. Place fish on a oiled grill-pan for the grill and cook for 15 minutes depending on the thickness of your striper. My piece of striper piece was 1 1/2 inches thick and took about 20 minutes over medium heat. It's done when it's firm to the touch. Serve with Chimichurri sauce.