Chimichurri, an Argentinian sauce traditionally served with grilled meats, makes a quick, tangy topping for nutritious grilled fish and vegetables.
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1/2 cup finely chopped Pearls Specialties Garlic Stuffed Olives, plus more for serving 1/2 cup + 2 tablespoons extra-virgin olive oil 1 tablespoon red or white wine vinegar 2 teaspoons minced shallot 2 teaspoons minced, seeded jalapeño pepper (more or less, to taste) 1 teaspoon dried oregano 1/4 teaspoon red pepper flakes 1/4 teaspoon fine sea or kosher salt 3/4 cup lightly packed parsley leaves, finely chopped 3/4 cup lightly packed cilantro leaves, finely chopped 1 1/2 pounds salmon filets or other firm fish such as halibut or mahi mahi 1 1/2 pounds asparagus, trimmed 2 tablespoons high-heat vegetable oil such as refined sunflower oil salt and pepper lemon wedges, for serving
To make the chimichurri, in a medium bowl, stir together the olives, olive oil, vinegar, shallot, jalapeño, oregano, pepper flakes, and salt. Stir in the chopped parsley and cilantro. Taste, adding more jalapeño, salt, or vinegar if you feel the sauce needs it. Set aside to allow the flavors to mingle while you prepare the fish and asparagus.
Preheat the grill to high heat (or preheat a grill pan over medium-high heat). Rub the fish with 1 tablespoon of the oil and sprinkle with salt and pepper. Carefully place the fish on the grill skin-side up and sear until golden on the bottom, 5-10 minutes. Gently flip the fish over and grill on the second side until cooked through, about 5-10 more minutes; the time will vary depending on the thickness of the cut of fish, so watch it carefully.
Meanwhile, toss the asparagus with the remaining tablespoon of oil and a few good pinches of salt and pepper. Grill until bright green and crisp-tender, turning once or twice, 5-10 minutes. Pile the fish and asparagus on a platter, drizzle with some of the chimichurri, and serve with lemon wedges, a handful of chopped olives, and pass extra chimichurri at the table.