- ½ cup red wine vinegar
- 1 teaspoon kosher salt
- 3–4 garlic cloves, thinly sliced or minced
- 1 shallot, finely chopped
- 1 fresh chili or red jalapeno, freshly chopped
- ½ cup fresh finely chopped cilantro
- ¼ cup minced fresh flat leaf parsley
- 2 tablespoons finely chopped fresh oregano
- ¾ cup extra-virgin olive oil
- 6 salmon filets, skinned
- 8–12 butterflied shrimp with tails
- 8–12 scallops
1. Combine vinegar, salt, garlic, shallot and chili in a medium bowl and let stand for 10 minutes.
2. Stir in cilantro, parsley and oregano.
3. Using a fork, whisk in the oil.
4. Remove ½ cup chimichurri to a small bowl and reserve as a finishing sauce over seafood (or meat) when serving.
5. Put seafood (or meat) in a container, toss with remaining marinade. Cover and chill for at least 3 hours or overnight.
6. Spoon reserved sauce over grilled sea food (or meat or poultry) and serve.
1. Use ½ of Chimichurri Sauce to evenly marinate seafood for 4–6 hours prior to grilling.
2. Preheat grill to high (optional: add cedar wood chips to the coals).
3. Place salmon in a fish grill basket or on a cedar plank to protect it from falling through the grill. Skewers can be used to hold shrimp and scallops when placing on the grill.
4. Grilling order: salmon (15 min), shrimp (10 min) and scallops (5–7 min).
5. Pour the grilled shrimp, scallops and salmon filets onto a platter. Blend sea food and drizzle with Chimichurri Sauce to evenly coat.
6. Save shrimp tails to create flavorful seafood broth used in Seafood Stew (recipe below).
About this recipe
Note: The quantity of seafood is more than required for platter serving to have leftover seafood for stew.