Grilled Grouper with Chimichurri Sauce

Ingredients

• 1 teaspoon basil fresh finely chopped
• 2 cups parsley fresh finely chopped
• 1 teaspoon thyme leaves fresh finely chopped
• 6  garlic cloves finely chopped
• 1 tablespoon ground pepper red
• 6 pound grouper fillets 
• 1 cup olive oil extra-virgin
• 1 cup plum tomatoes seeded chopped
• 1.5 teaspoons salt 
• 0.3 cup shallots chopped
• 0.5 cup water 
• 1 cup citrus champagne vinegar 

Equipment

• bowl
• frying pan
• plastic wrap
• grill

Directions

1. Dissolve salt in water.
2. Stir together shallots and next 8 ingredients in a large bowl; stir in salt water. Set aside 2 cups mixture to serve with fish.
3. Place 1 grouper fillet, skin side down, on a sheet of plastic wrap in a 15- x 10-inch jellyroll pan. Spoon remaining sauce over fillet; top with remaining grouper fillet, flesh side down. Cover and chill 3 to 6 hours, turning occasionally.
4. Place grouper fillets, skin side down, on grill rack. Grill, covered with grill lid, over medium-high heat (350 to 40
5. minutes or until fish flakes with a fork.
6. Serve with reserved sauce.