Tambaqui in Chimichurri Sauce

Name: Tambaqui in Chimichurri Sauce
Ingredients: Fish; 1 tambaqui fillet, approximately 300g, cut into strips; Lime juice from 2 limes; 1 cup of olive oil; A handful of fresh herbs (thyme, rosemary, oregano, marjoram, and parsley); Molho; 1 teaspoon of thyme; 1 teaspoon of rosemary; 1 teaspoon of oregano; 1 teaspoon of marjoram; 1/2 teaspoon of parsley; 1/4 cup of olive oil; 2 tablespoons of vinegar; Salt to taste

1
Fish
2
1 tambaqui fillet, approximately 300g, cut into strips
3
Lime juice from 2 limes
4
1 cup of olive oil
5
A handful of fresh herbs (thyme, rosemary, oregano, marjoram, and parsley)
6
Molho
7
1 teaspoon of thyme
8
1 teaspoon of rosemary
9
1 teaspoon of oregano
10
1 teaspoon of marjoram
11
1/2 teaspoon of parsley
12
1/4 cup of olive oil
13
2 tablespoons of vinegar
14
Salt to taste

Ingredients

1
Fish
2
1 tambaqui fillet, approximately 300g, cut into strips
3
Lime juice from 2 limes
4
1 cup of olive oil
5
A handful of fresh herbs (thyme, rosemary, oregano, marjoram, and parsley)
6
Molho
7
1 teaspoon of thyme
8
1 teaspoon of rosemary
9
1 teaspoon of oregano
10
1 teaspoon of marjoram
11
1/2 teaspoon of parsley
12
1/4 cup of olive oil
13
2 tablespoons of vinegar
14
Salt to taste

Directions

1
Preparation Method
2
Step 1
3
Mix all the ingredients and season the fish
4
Step 2
5
While the fish is marinating, prepare the sauce by mixing all the ingredients
6
Step 3
7
Grill the strips of fish for 20-25 minutes, depending on the intensity of the heat
8
Serving Suggestion: Serve with roasted vegetables (eggplant, bell peppers, carrots, palm hearts, and tomatoes) glazed with soy sauce and coarse salt.