Recipe: Garlic Greens Chimichurri Sauce with Chilean Sea Bass over Rice

Author: Carolyn Severin, Hamama Happiness Team Member

Prep Time: 15 Minutes

Cook Time: 30 Minutes

Makes: 2 Servings

With our NEW Garlic greens you can make some amazing sauces like this Garlic Green Chimichurri! Packed with garlicky and herbaceous flavors, you can add this sauce to your favorite fish (or any protein you’d like). Add in a side of rice to complete this meal and enjoy!

1. 1-2 Chilean Sea Bass fillets
2. 2 tbsp hamama extra virgin olive oil
3. ¼ cup vegan butter (can sub regular butter)
4. 1 tsp salt and pepper
5. Basmati rice
6. Garlic greens and cilantro microgreens for garnish

Chimichurri:

• 8-10 garlic greens, chopped
• 1 jalapeno, deseeded, use half if you don’t want it too hot
• ½ cup fresh cilantro, chopped
• ½ cup fresh parsley, chopped
• ½ cup fresh oregano, chopped
• 2 tbsp red wine vinegar
• 3 tbsp hamama extra virgin olive oil
• ½ tsp cumin seeds
• ½ tsp salt
• ½ tsp pepper

For the Chimichurri:

1. Toast the cumin seeds in a dry pan for about a minute, stirring until fragrant. Set aside once done.
2. Take the cumin seeds, fresh oregano, parsley, cilantro, vinegar, oil, salt and pepper to your food processor and blend until smooth.
3. Set aside at room temperature until you are ready to use.

For the rest of the dish:

1. Prepare your rice. (follow directions on the package)
2. While your rice cooks, put the broiler on low. In a cast iron skillet, add olive oil and on medium high heat, cook your fish for 5 minutes on both sides.
3. When your fish is done cooking on the stove, add your vegan butter, salt and pepper to the top of the fish and place your fish, skillet and all in the oven for another 5 minutes, until lightly browned on top.

4. When all is ready, add your rice to a plate, then your fish and top it all off with your garlic greens chimichurri.

5. Garnish with cilantro microgreens, extra garlic greens and enjoy!