Chimichurri fish

Chimichurri fish

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  • 4
  • Easy
  • Pescatarian
  • 20 minutes
  • 10 minutes

Substitute the tilapia with any sustainable fish. If you’re cooking a whole fish (e.g. snoek) wrap it in four layers of newspaper and tie with string, then dunk the whole parcel in water before braaiing to steam the fish.


  • 2 Woolworths whole tilapia, filleted into 4 fillets
  • salt, to taste
  • For the apple-and-baby marrow slaw, toss:
  • 4 baby marrows, thinly sliced
  • 2 celery sticks, thinly sliced
  • 2 green apples, cut into matchsticks
  • 1 T olive oil
  • 1 T lemon juice
  • sea salt and freshly ground black pepper, to taste
  • For the chimichurri, mix:
  • 2 t capers, chopped
  • 30 g parsley, chopped
  • 300 g gherkins, chopped
  • 1 small red chilli, chopped
  • 1 garlic clove, minced
  • 4 anchovies, minced
  • 2 T olive oil

Cooking Instructions

1. Salt the fish on the skin side. Braai over medium coals until slightly charred;
the flesh should still be slightly opaque.
2. Serve the chimichurri on top of the salad, topped with the fish.

Find more braai recipes here.

Photography: Jan Ras
Production: Abigail Donnelly
Food assistant: Bianca Strydom

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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