It’s been too long. Too long since I updated you on my growing belly, too long since I posted a new recipe, too long since I shared a project we did this weekend and too long since I gave you a fun workout. That is changing.
Since we got back from vacation, things have been moving pretty fast here. We have been making the most of every weekend by packing them with home projects of spring clean out and organization and fun with friends. We have been planning for Anna’s birthday party, for baby #2, for a friends’ couples wedding shower and for life in general.
I have still been cooking everyday but lots of our meals have been things I have made before, until this one came along last week. At dinner at Puerto Madero, in Cancun, one night, we had the best fresh chimichurri sauce I have ever had.
To be totally honest, I wasn’t sure what exactly chimichurri sauce was before that night. I knew it was green but I thought it was more like a salsa then a pesto. After just a few bites, we all fell in love with the fresh flavors of the sauce and I knew if was high on my recreate list when I got home.
Tilapia with Fresh Chimichurri
In a blender or food processor, whirl cilantro, parsley, oregano, jalapeños, garlic, 6 tablespoons olive oil, lime juice, and 1/2 teaspoon (or more to taste) salt until smooth.
Taste, and add more salt if desired. Scrape chimichurri into a small bowl.
Meanwhile, preheat oven to 425ºF.
Rinse tilapia and pat dry.
Sprinkle all over with salt and black pepper and drizzle with a little olive oil
Bake just until fish is opaque throughout, about 10 -15 minutes.
To serve, drizzle a little or a lot of chimichurri over each piece of fish.
Serve remaining sauce at the table to add to taste.