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Prawns And Fish With Chimichurri Recipe

Prawns And Fish With Chimichurri
How to make Prawns And Fish With Chimichurri

Prawns and river sole fish sauteed in a butter mixture and topped with a delectable chimichurri sauce. It is ideal to serve as a snack or appetiser for your next dinner party.

  • Total Cook Time 25 mins
  • Prep Time 15 mins
  • Cook Time 10 mins
  • Recipe Servings2
  • Easy

Ingredients of Prawns And Fish With Chimichurri

  • 5 pcs Prawns with tail
  • 80 gms River sole fish slice
  • 10 ml Olive oil
  • For café de Paris butter:
  • 50 gms Unsalted butter
  • 1/2 tsp Dijon mustard
  • 1 Garlic clove, crushed
  • 10 gms Finely chopped chives
  • 25 gms Finely chopped parsley
  • A dash of Worcestershire sauce
  • Lemon juice of half lemon
  • 10 gms Grated parmesan cheese
  • to taste Salt and pepper
  • For chimichurri sauce:
  • 60 ml Olive oil
  • 10 ml Red wine vinegar
  • 40 gms Chopped parsley
  • 3 Garlic cloves, finely chopped
  • 1 small Red chili, deseeded and finely chopped
  • 1/2 tsp Dry oregano
  • 1/2 tsp Sea salt
  • 1/4 tsp Freshly crushed black pepper

How to Make Prawns And Fish With Chimichurri

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For chimichurri sauce, mix all the ingredients together in a bowl and set aside.
For café de Paris butter, mix all the ingredients with soft butter and refrigerate into a block, divide the block into three parts and use.
Set a pan on medium flame, add olive oil, add the seafood to it with one part of café de Paris butter and saute it until cooked.
On a platter, lay a bed of 1 tbsp chimichurri sauce and placed the cooked seafood on top.
Pour some more chimichurri sauce on top and serve.
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