In Cilantro Chimichurri Sauce With Guacamole
Combine all ingredients into a bowl. Let rest at least 1 hour and up to 3 for flavors to marry.
Place Serrano chilis in a small skillet and cook over high heat until skins turn dark and are blistered. Remove from heat and place in plastic bag and close. Let cool for 10 minutes. When chilis are cool, slide skins off and remove seeds. Mince chilis. Combine all the ingredients and mix well.
Brush fillets lightly with olive oil and season with salt and pepper. Preheat the grill until hot. Lay fillets on the hot grill and cook for 2 minutes. Move fillets a quarter turn and cook another 2 minutes to create a nice diamond pattern. Turn fillets over and grill for another 2 minutes or until cooked through.
Place fish on plate. Spoon chimichurri sauce over fillet. Serve with guacamole on side.
NOTE: You can also create a guacamole/ tomato tower. Try to find roma tomatoes a little less than 3” round and slice them crosswise about ¼” thick. Using a 3” round mold, place a small portion of guacamole in bottom, place a slice of tomato on top of the guacamole, then spoon another layer of guacamole and continue this assemly until you reach the top of mold. Push out of mold and place on plate next to fish fillet.