Prep: 1. Mince shallot and garlic. 2. Chop cilantro and parsley. 3. Juice lemon. 4. Whisk together olive oil, lemon juice, water, garlic, shallot, red-pepper flakes, and 1/2 teaspoon each of salt and pepper until salt has dissolved. 5. Stir in parsley and cilantro. Let chimichurri stand 20 minutes. Make: 1. Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas). 2. Pat fish dry, then brush with vegetable oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. 3. Oil grill rack, then grill fish, covered only if using a gas grill, turning once, until just cooked through, 8-10 minutes total. 4. Serve fish drizzled with some of chimichurri; serve remainder on the side.
You can also use a grill pan if you have one, really even just a normal skillet works just fine. Chimichurri can be made 1 hour ahead and kept, covered, at room temperature. Check out our tips for buying and cooking fish here - http://blog.gatheredtable.com/2015/06/21/a-beginners-guide-to-how-to-buy-and-cook-fish/ Looking for a good substitute? Many fish types are extremely versatile, check out our recommended substitutions here - http://blog.gatheredtable.com/2015/06/21/recipe-hacking-how-to-substitute-different-types-of-fish/