4 cups (1-2 bunches) flat-leaf (Italian) parsley, stems trimmed
1 cup cilantro, stems trimmed
1/4 cup red onion, roughly chopped
2 tablespoons chopped fresh oregano
1 1/2 tablespoons chopped garlic
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 tablespoon sherry vinegar (acceptable replacements are rice wine vinegar, champagne vinegar, white wine vinegar, and red wine vinegar according to Stone Soup)
1/2 cup olive oil, plus more for grill pan
salt and pepper to taste
4 (6 oz.) Clear Cuts® Rainbow Trout Natural Fillets
- In your food processor, combine parsley, cilantro, onion, oregano, garlic, sugar, salt, red pepper flakes and vinegar. Pulse to combine.
- With motor running, carefully pour in olive oil in a steady stream until incorporated. Season to taste with salt and pepper. Set your chimichurri aside.
- Heat lightly oiled grill pan (or heavy skillet) to medium-high. Place your trout fillets skin-side down into the pan. Cook for 2 minutes. Turn and continue cooking until trout turns opaque, about 2 minutes more.
- Top each trout fillet with about 2 tablespoons chimichurri sauce. Serve immediately.