Mark Raymond's Chimichurri
Use Mark's Amazing Chimichurri sauce as a fish marinade.
Recipe Link


Combine 2 bunches of fresh parsley, 5-7 cloves of garlic, 1 tbsp of crushed red pepper, 1 tbsp of black pepper, 1 tbsp of salt, 1 tsp of smoked paprika, and 1 tsp of lemon zest in a food processor until the parsley is chopped pretty fine. Empty in a mixing bowl and stir in 2 tsp of boiling water. Add 2 cups of olive oil and 2 tbsp of red wine vinegar, apple cider vinegarm or balsamic vinegar. Mix thoroughly and let sit for an hour before serving. Use as a marinade for fish, which should be grilled and served immediately.