Mato Grosso-Style Grilled Fish with Citrus Chimichurri

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Fresh fish fillets grilled and topped with a zesty citrus chimichurri sauce bursting with herbs and regional flavors from Brazil’s Mato Grosso. This brazilian-inspired seafood ready in about 20 minutes pairs olive oil, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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: 10 min Cook: 10 min Serves 4 Brazilian cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat grill to medium-high heat, about 400°F.
  2. Step 2: Brush 4 white fish fillets with 2 tbsp olive oil and season both sides with 1 1/2 tsp salt and 1 tsp black pepper.
  3. Step 3: Grill fish fillets for 4-5 minutes per side until opaque and flaky, with slight grill marks.
  4. Step 4: Meanwhile, in a small bowl, combine 1 tbsp olive oil, 3 minced garlic cloves, 1/2 cup chopped fresh parsley, 1/4 cup chopped fresh cilantro, 2 tbsp chopped fresh oregano, 1 tsp lime zest, 3 tbsp lime juice, and 1/4 tsp red chili flakes. Stir well to make the citrus chimichurri sauce.
  5. Step 5: Spoon the chimichurri generously over grilled fish fillets just before serving for fresh, vibrant flavor.

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Frequently asked questions

How long does Mato Grosso-Style Grilled Fish with Citrus Chimichurri take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Mato Grosso-Style Grilled Fish with Citrus Chimichurri?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Mato Grosso-Style Grilled Fish with Citrus Chimichurri?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Mato Grosso-Style Grilled Fish with Citrus Chimichurri for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Mato Grosso-Style Grilled Fish with Citrus Chimichurri?

Brazilian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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