Grilled Amazonian Fish with Wild Herb Chimichurri

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Fresh river fish grilled and topped with a vibrant chimichurri sauce inspired by Amazonian herbs and flavors. This Latin American-inspired seafood recipe (gluten free), ready in about 25 minutes, pairs olive oil, fresh cilantro leaves, fresh parsley leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 4 Latin American cuisine 280 cal/serving

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Ingredients

4 fillets (6 oz each) fresh river fish fillets (tilapia or similar)
3 tbsp olive oil
1/2 cup, chopped fresh cilantro leaves
1/2 cup, chopped fresh parsley leaves
2 tbsp, chopped fresh oregano leaves
3, minced garlic cloves
1/2 tsp red chili flakes
2 tbsp fresh lime juice
1 tbsp red wine vinegar
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Preheat grill to medium-high heat (about 400°F). Brush 4 fresh river fish fillets with 1 tbsp olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper. Grill the fillets for 4-5 minutes per side until opaque and flaky.
Step 2: Meanwhile, in a bowl combine 1/2 cup chopped cilantro, 1/2 cup chopped parsley, 2 tbsp chopped oregano, 3 minced garlic cloves, 1/2 tsp red chili flakes, 2 tbsp fresh lime juice, 1 tbsp red wine vinegar, 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Stir well to create the chimichurri sauce.
Step 3: Remove fish from the grill and let rest for 2 minutes. Spoon generous amounts of the wild herb chimichurri over each fillet and serve immediately with steamed rice or grilled vegetables.