Pan Fried Tilapia with Bonefish Grill’s Chimichurri Sauce
Step up your fish recipe with this easy Pan Fried Tilapia with Bonefish Grill’s Chimichurri Sauce.
If you like trying new seafood recipes, then you will enjoy my next few posts. I am really trying to eat lighter these days (birthday cupcakes yesterday don’t count)…so fish and shrimp will be showing up on the weekly menu more often.
Recently we went to one of my favorite restaurants, Bonefish Grill. This place has the freshest fish, and everything we try there is always delicious. The last time we were there for dinner, I had Grilled Grouper with a Chimichurri Sauce that was out of this world. I thought about it for days.
I wanted to recreate my delicious meal recently and was so happy to discover the recipe for the Chimichurri sauce on Bonefish Grill’s website. Even better, they have several great recipes posted that I would love to try! I think the Pan Asian sauce might be next!
Pan Fried Tilapia with Bonefish Grill's Chimichurri Sauce
Pan Fried Tilapia
- 4 Tilapia Fillets
- Bbq seasoning
- salt and fresh ground black pepper
- 2 tsp olive oil
- Bonefish Grill Chimichurri Sauce
- 8 cloves garlic, minced
- 1 tsp. plus Kosher Salt
- 1 tsp. oregano, dry leaves
- 1 tsp. black pepper, ground
- 1 tsp. red pepper flakes
- Finely grated lemon zest from 3 lemons
- 4 oz. fresh lemon juice
- 1 bunch flat leaf (Italian) parsley
- 1 cup olive oil
Pan Fried Tilapia
- Sprinkle each fish fillet on both sides with bbq seasoning, salt and fresh ground pepper.
- Add 2 tsp olive oil into preheated pan over medium high heat. Place tilapia into pan and cook for about 3-4 minutes. Carefully flip fish over and continue to cook for another 3-4 minutes or until fish looks cooked through (will be white and flaky in middle).
- Drizzle about 2 tablespoons of Chimichurri Sauce over each piece of fish. Serve with steamed veggies and enjoy!
- Combine all ingredients in a food processor and pulse chop until all ingredients are approximately 1/8 inch in size. Add Italian parsley and pulse chop until parsley is 1/8 inch in size. Add the olive oil and blend in quickly. (Do not over blend)
- Allow the sauce to marinate for 30 minutes before serving.
Chimichurri Sauce Recipe from Bonefish Grill
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