Catfish with Chimichurri

Catfish with Chimichurri

Chef Alex Trimble



Preparation Time: 30 minutes
Cooking Time: 15 minutes
Makes 4 portions


  • 2 lbs catfish, portioned

  • ½ tsp sea salt

  • ¼ tsp black pepper

  • ¼ cup olive oil

  • ¼ cup parsley, chopped

  • ¼ cup cilantro, chopped

  • 1 tsp shallots, peeled and minced

  • ½ cup olive oil

  • ½ lime, juiced 

  • ¼ tsp sea salt


  1. Dry the catfish with paper towel and season with salt and pepper.

  2. Heat olive oil in a skillet until oil is shimmering. Pan fry the catfish on both sides until it reaches 145°F on an instant read thermometer. 

Chimichurri DIRECTIONS
  1. Combine the chopped parsley, chopped cilantro, and minced shallots in a bowl.

  2. In a smaller bowl whisk together with a fork olive oil, lime juice, and salt.

  3. Add to the other bowl and mix well.

  4. Serve catfish with lots of chimichurri on top.



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