Pan-Seared Fish with Olive Chimichurri: A Flavorful & Easy Recipe You’ll Love

Why This Pan-Seared Fish with Olive Chimichurri Recipe Works

There’s a reason why this pan-seared fish with olive chimichurri recipe is a winner. It’s not just about the incredible taste; it’s also about the simplicity and speed. Here’s what makes it so great:

• Quick Cooking Time: Pan-searing fish takes just a few minutes per side, making it perfect for busy evenings.
• Fresh and Vibrant Flavors: The olive chimichurri is bursting with fresh herbs, briny olives, and zesty lemon, creating a delightful contrast to the richness of the fish.
• Versatile: You can use various types of white fish for this recipe, such as cod, snapper, sea bass, or halibut.
• Impressive Presentation: The vibrant green chimichurri drizzled over the golden-brown fish makes for a visually appealing dish.

Ingredients You’ll Need for Your Pan-Seared Fish with Olive Chimichurri

Let’s gather the stars of our show! Here’s what you’ll need to create this mouthwatering pan-seared fish with olive chimichurri:

For the Pan-Seared Fish:

• 2 (6-8 ounce) white fish fillets (cod, snapper, sea bass, or halibut)
• 1 tablespoon olive oil
• Salt and freshly ground black pepper, to taste
• Optional: Lemon wedges, for serving

For the Olive Chimichurri:

• 1 cup fresh flat-leaf parsley, finely chopped
• ½ cup pitted Kalamata olives, roughly chopped
• ¼ cup extra virgin olive oil
• 2 cloves garlic, minced
• 2 tablespoons red wine vinegar
• 1 tablespoon fresh oregano leaves, finely chopped
• ½ teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste

Step-by-Step Guide to Making Pan-Seared Fish with Olive Chimichurri

Ready to get cooking? Follow these simple steps to create your perfect seared fish with olive chimichurri:

Prepare the Olive Chimichurri

1. In a medium bowl, combine the chopped fresh parsley, chopped Kalamata olives, extra virgin olive oil, minced garlic, red wine vinegar, chopped fresh oregano, and red pepper flakes (if using).
2. Season with salt and freshly ground black pepper to taste.
3. Stir everything together until well combined. Set aside to allow the flavors to meld. This olive chimichurri is best served at room temperature.

Season the Fish

1. Pat the fish fillets dry with paper towels. This helps to ensure a nice, crispy sear.
2. Season both sides of the fish fillets generously with salt and freshly ground black pepper.

Pan-Sear the Fish

1. Heat the olive oil in a large, non-stick skillet over medium-high heat. The pan is ready when the oil shimmers.
2. Carefully place the seasoned fish fillets in the hot skillet, skin-side down if they have skin. Avoid overcrowding the pan; cook in batches if necessary.
3. Sear the fish for 3-5 minutes per side, depending on the thickness of the fillets, until golden brown and cooked through. The internal temperature should reach 145°F (63°C). The fish should flake easily with a fork.

Serve and Enjoy

1. Carefully transfer the pan-seared fish fillets to plates.
2. Spoon a generous amount of the fresh olive chimichurri over the top of each fillet.
3. Serve immediately with lemon wedges, if desired.

Tips for Perfectly Pan-Seared Fish with Olive Chimichurri

Want to take your pan-seared fish with olive chimichurri to the next level? Here are a few helpful tips:

• Use Fresh, High-Quality Fish: The better the quality of your fish, the better the final dish will taste. Look for firm, shiny fillets with no fishy odor.
• Don’t Overcrowd the Pan: Overcrowding the pan will lower the temperature and result in steamed rather than seared fish. Cook in batches if needed.
• Resist the Urge to Move the Fish Too Soon: Let the fish sear undisturbed for a few minutes on each side to develop a beautiful golden-brown crust.
• Taste and Adjust the Chimichurri: Feel free to adjust the seasonings in the olive chimichurri to your liking. You can add more garlic, vinegar, or red pepper flakes for extra flavor.
• Serve Immediately: Pan-seared fish is best enjoyed fresh off the pan.

Serving Suggestions for Your Pan-Seared Fish with Olive Chimichurri

This pan-seared fish with olive chimichurri is delicious on its own, but here are some fantastic serving suggestions to complete your meal:

• Side Salad: A light and refreshing green salad with a simple vinaigrette complements the richness of the fish.
• Roasted Vegetables: Asparagus, broccoli, or bell peppers are excellent choices.
• Quinoa or Rice: These grains provide a healthy and satisfying base.
• Crusty Bread: Perfect for soaking up the flavorful olive chimichurri.

Outbound Reference Links

For further reading and to boost credibility, here are some outbound links to reputable sources:

• Basic Pan-Searing Technique: Serious Eats or Food Network on pan-searing
• Health Benefits of Olive Oil: Mayo Clinic on the benefits of olive oil
• Information about Different Types of White Fish: seafood information

Conclusion: Enjoy Your Delicious Pan-Seared Fish with Olive Chimichurri!

There you have it – a simple yet incredibly flavorful recipe for pan-seared fish with olive chimichurri. This dish is a testament to how fresh ingredients and a few basic techniques can create a truly memorable meal. Whether you’re a seasoned cook or just starting out, I encourage you to give this recipe a try. You won’t be disappointed!

Happy cooking, and don’t forget to share your culinary creations with me in the comments below!