Blueberries freshen up the typical chimichurri sauce in this seared snapper recipe.
4, 4 oz snapper filets
1/2 tsp kosher salt
2 T canola oil
For the chimichurri:
2 garlic cloves
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.