Sautéed Tilapia with Cilantro Chimichurri for Two | America's Test Kitchen

Ingredients

• 2 (5- to 6-ounce) skinless tilapia fillets
• 1/2 teaspoon kosher salt
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon hot water
• 1 tablespoon red wine vinegar
• 1/2 teaspoon dried oregano
• 1/4 cup minced fresh parsley
• 2 tablespoons minced fresh cilantro
• 2 garlic cloves , minced
• 1/8 teaspoon red pepper flakes
• 2 tablespoons extra-virgin olive oil