Grilled Chilean Seabass with Chimichurri Sauce

Ingredients

• 2 Chilean seabass fillets
• 2 tbsp olive oil
• 1/4 cup fresh parsley
• 1/4 cup fresh cilantro
• 2 cloves garlic
• 1/4 cup red wine vinegar
• 1/4 tsp red pepper flakes
• Salt and pepper to taste

Instructions

1. Preheat grill to medium-high heat.
2. Brush seabass with olive oil and season with salt and pepper.
3. Grill for 4-5 minutes on each side until cooked through.
4. Blend parsley, cilantro, garlic, red wine vinegar, red pepper flakes, and olive oil to make chimichurri.
5. Serve the seabass with chimichurri sauce.