Chimichurri Fish Bowl

This recipe for Baked Chimichurri Fish Bowls landed in my inbox via Budget Bytes and I immediately put it at the top of my “to make” list. I’ve already confessed my weakness for anything that is eaten from a bowl and the combination of an herb-covered whitefish, crunchy slaw and steamed rice is right up my alley. I will say that the combination met my expectations but if you take only a few pointers from this recipe let it be the following:

  1. Shop for fish from a trusted source: I initially looked for a piece of fish at the supermarket and didn’t like the looks of what was available. It was worth a shot (I was at the market anyway) but trust your gut. If the fish isn’t glistening, if the selections are few, and if the counter looks somewhat desolate, take the cue to move on. 
  2. Talk to the fishmonger: This recipe called for cod. There was no cod available, so I started to look at similar white fish and asked the fishmonger at The Market at River Falls for his advice. The halibut had just been flown in from Alaska and could be cooked the same way as cod, so it was a perfect substitution (maybe even better than the original).
  3. This chimichurri sauce is the bomb: I’ve made chimichurri before and even tried a few bottled versions, this sauce was deliciously balanced and extremely flavorful. I stored the leftover sauce in a jar and it kept it’s color (vibrant green) beautifully. The following day, I marinated some chicken breasts in the chimichurri sauce, cooked them on the grill and had another quick meal.
  4. Try these directions for baking fish: The timing and method work well for this type of thicker, flakey white fish. The meat was moist and perfectly cooked. Couldn’t be easier.

So go ahead and blend up a batch of this flavorful chimichurri sauce and don’t be afraid to make it a double. You will find that it works well with all sorts of fish, shrimp, chicken and even served along a skirt steak which happens to be my next order of business. Enjoy!

Baked Chimichurri Fish Bowl

Baked Chimichurri Fish Bowl
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  2. ½ head red cabbage (about 4 c shredded)
  3. 1 carrot
  4. Handful fresh cilantro
  5. 2 Tbls lemon or lime juice
  6. 1 Tbls neutral oil (like canola)
  7. ½ tsp salt
  9. ½ c olive oil
  10. ¼ c red wine vinegar
  11. 1 c packed Italian parsley
  12. ½ c packed cilantro
  13. 3 cloves garlic
  14. 1 tsp dried oregano
  15. ½ tsp cumin
  16. ¼ tsp red pepper flakes
  17. ½ tsp salt
  19. 4 (5oz.) halibut or cod steaks
  20. 4 c cooked rice
  1. Preheat the oven to 400ºF.
  2. Prepare the slaw first so that the salt and lemon/lime juice have time to soften the cabbage.
  3. Slice or shred the cabbage as thinly as possible (this is very important).
  4. Use a large-holed cheese grater to shred the carrot.
  5. Roughly chop a handful of cilantro leaves.
  6. Combine the cabbage, carrot, cilantro, lemon/lime juice, oil, and salt in a bowl. Stir to combine.
  7. Let the cabbage sit for at least 30 minutes to soften, stirring occasionally.
  8. Combine all the ingredients for the chimichurri in a food processor or blender and pulse until the herbs are finely chopped.
  9. Place the halibut/cod steaks in a baking dish.
  10. Spoon half of the chimichurri over top, reserving the other half for drizzling over the bowls after baking.
  11. Bake the fish for 12-15 minutes, or until it is cooked through (test at 12 minutes, the fish should flake when a fork is inserted, but still be moist--12 minutes was perfect in my oven).
  12. To build the bowls, place one cup cooked rice in a bowl, top with a heaping cup of the slaw (make sure to stir just before serving), and then place the baked fish on top.
  13. Drizzle some of the remaining chimichurri over the entire bowl and enjoy!
  1. Any leftover chimichurri sauce can be stored in an airtight container in the refrigerator for several days. It will thicken slightly, so feel free to loosen with a bit of oil if necessary.
Adapted from Budget Bytes
Adapted from Budget Bytes
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