Tilapia with Fresh Chimichurri 

•  3/4  cup chopped fresh cilantro
• 3/4  cup chopped Italian parsley
• 1 Tablespoons fresh oregano leaves
• 1  fresh jalapeño chiles (about 1-3/4 oz. total), rinsed, stemmed, and seeded
• 2 cloves garlic, peeled
• 6 Tablespoons extra-virgin olive oil
• 6 Tablespoons lime juice
• About 1/2 teaspoon plus 1 teaspoon salt
• Fresh-ground black pepper
• 1 Tablespoon butter

DIRECTIONS

1. In a blender or food processor, whirl  cilantro, parsley, oregano, jalapeños, garlic, 6 tablespoons olive oil, lime juice, and 1/2 teaspoon (or more to taste) salt until smooth.
2. Taste, and add more salt if desired.  Scrape chimichurri into a small bowl.
3. Meanwhile, preheat oven to 425ºF.
4.  Rinse tilapia and pat dry.
5. Sprinkle all over with salt and black pepper and drizzle with a little olive oil
6. Bake just until fish is opaque throughout, about 10 -15 minutes.
7. To serve, drizzle a little or a lot of chimichurri over each piece of fish.
8. Serve remaining sauce at the table to add to taste.