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.
Avocado and Mango Salsa