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Pan Seared Snapper with Blueberry Chimichurri



  • 4, 4 oz snapper filets

  • 1/2 tsp kosher salt

  • 2 T canola oil

For the chimichurri: 

  • 2 garlic cloves

  • 2 jalapenos

  • 1 T chopped shallot

  • 2 cups of parsley leaves
  • 1 cup of basil leaves
  • 1/4 tsp red chile flake
  • 1/4 tsp kosher salt
  • 6 T extra virgin olive oil
  • 1 1/2 T red wine vinegar
  • 1/2 cup halved California Giant blueberries


  • Pat fish filets dry with a paper towel.  Set filets on a plate skin side up and uncovered in your refrigerator for at least 30 minutes before cooking (this helps dry out the skin and stick less when cooking).

  • Char the whole jalapenos over open flame or under a broiler. Remove stems and seeds, chop slightly.

  • In a food processor, pulse together all ingredients for chimichurri except for olive oil, vinegar, and blueberries. Pulse until all ingredients are finely chopped, scraping down sides occasionally.

  • In a small bowl, stir pulsed ingredients together with olive oil, vinegar, and blueberries.

  • Heat a large saute pan over high heat. Once hot, add canola oil to the pan and allow to warm.

  • Season the flesh side of the filets with salt and then carefully add them to the pan. Allow to sear for approximately 3 minutes or until skin releases from the pan easily and is golden brown. Flip fish with a fish spatula and cook for 1 minute more. Remove from pan.

  • Plate fish on a dinner plate as desired and spoon chimichurri over top. Garnish with fresh parsley leaves and California Giant blueberries.

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