Recipe developer Kourtney says, "I’ve filled my summer months with grilled meats and, if I’m honest, way too many carbs so I wanted to create a recipe that draws me back to the stovetop and doubles as a mini-detox from the indulgences I let become routine. Think of this cheeky chimichurri as a refreshing reset button to help dial back bad habits; plus it’s simple and quick enough to enjoy on any weeknight but as elegantly plated as a restaurant usually reserved for weekend dates."
Makes 4 small servings.
For the chimichurri:
3 jalapenos, seeded and sliced
2 medium sized tomatillos, peeled and roughly chopped
3 limes, juiced
3 garlic cloves, peeled
2 tablespoons raw honey
Place all of the above ingredients into a food processor or blender and run on a medium-high speed until the cilantro and peppers appear fleck-like and the entire mixture shares the consistency as a fine salsa but resists the smoothness of a pureè. Set aside (chimichurri can be made up to a day ahead of time and refrigerated).
For the fish:
2 teaspoons kosher salt
1 tablespoon unsalted butter
1 shallot, finely chopped
1 tablespoon good olive oil
½ cup dry white wine
2 scallions, sliced on a bias
A handful of fennel fronds (optional)
Pat fish cheeks dry with a paper towel and season with salt. Heat butter over medium heat in a large saucepan. Once your butter begins to bubble and brown, sauté shallots (constantly moving them around as you cook) and drizzle wine wine and olive oil into the pan. Allow the alcohol to cook out of your sauce (about five minutes) while remembering to watch your shallots. Increase heat to medium-high and simmer each cheek for two minutes per side, while also spoon basting your butter sauce on the exposed cheek with a spoon as the other side kisses the heat.
Split cheeks evenly between 4 shallow bowls and gingerly spoon chimichurri sauce over each dish. Garnish with scallions and fennel fronds and eat and serve immediately.
Thanks to Kourtney of cutemeatinc for the recipe!