Lexi chose this week’s Food Matters Project recipe, Mixed Grill with Chimichurri. For other great takes on this recipe, go to The Food Matters Project website.
Place all ingredients in a food processor and blend into a coarse paste. Makes ½ cup. The sauce can be made 1 hour ahead, kept covered, at room temperature.
Grilled Swordfish
2 {6-8 ounce} pieces of Swordfish
olive oil
salt & pepper {to taste}
Pat fish dry, then brush with olive oil and sprinkle with salt and pepper. Grill fish, turning once, until just cooked through, approximately 8 to 10 minutes.
Putting it all together
Serve fish drizzled with herb caper sauce, serve remainder on the side.
Enjoy!
xo
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Fish
Healthy
Recipes
The Food Matters Project
