Swordfish and Chimichurri.

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Serves 4

Chimichurri sauce originates from Argentina. It is basically a spicy South American salsa. You will typically find it dehydrated or in small jars made from dried herbs. A fresh one is so easy to make and you can then adjust the spicing levels to your own needs. You will mostly find it served with steak. It being a very robust hearty salsa full of powerful herbs and spices. I find this goes extremely well with other protein sources that just need a bit of a kick to make them interesting. I chose the swordfish as it's sometimes dry texture will marry excellently with the sweet, salty and hot elements of the sauce. The key to the sauce is the dried oregano, it must be dried. I've said to use 1 teaspoon, but feel free to add more if you are a fan of it. To complete the dish I've created an avocado and mango salsa. This again, made to your liking, can be as sweet and hot as you like it. This whole recipe would work excellently with your favourite cut of steak or even chicken. I'll leave it up to you to be creative. I pushed the boat out the day I made this. The fishmonger had some beautiful scallops on offer and I couldn't refuse. They lend well to the dish but aren't really necessary.

  1. First make the chimichurri. Blend parsley in a food processor first to break it down. Then add the remaining ingredients and pulse until well combined. This can be made a day in advance, which is ideal, as it lets the flavours develop.
  2. For the salsa you can just combine all the ingredients together and it will be fine. But to give it more depth of flavour there are a couple of things you can do. Firstly, remove seeds from cucumber, slice in half and cover liberally with salt. Leave this to "cure" for half an hour before rinsing well. Also, if like me, you struggle with raw onion. I put the sliced onion in the lime juice for 20mins. This takes the edge of their sharpness away. 
  3. Continue and combine the ingredients.
  4. When ready to serve cook your fish/beef/chicken to your liking. Place the salsa along side with the chimichurri over the top.
  5. To complete the meal I served some basmati rice on the side.


  • 4 Steaks(Can you use beef or chicken)


  • 1 Bunch Parsley
  • 4 Garlic Cloves
  • 3 Tbsp Red Wine Vinegar
  • 6 Tbsp Olive Oil
  • 1 Tbsp finely diced Shallot
  • 1 Tsp Dried Oregano
  • 1 Red Chilli
  • Juice of half a lemon
  • 1 Tsp Honey
  • Salt and Pepper

Avocado and Mango Salsa

  • 1 Diced Mango
  • 1 Diced Avocado
  • 2 Tbsp very finely sliced red onion
  • Half a cucumber
  • 3 Tbsp Chopped Coriander
  • 3 Tbsp Lime Juice
  • Salt and Pepper
  • Red chilli (optional)