Grilled Catfish with Chimichurri

Ingredients

• One 2½ –3 lb. whole catfish, such as pescado amarillo, butterflied, head and spine removed
• Coarse sea salt and freshly ground black pepper
• 4 key limes (or substitute 1 small lime plus 2 limes) sliced into ¼-in. rings
• 1 tbsp. extra-virgin olive oil
• 1 medium mandarin
• ½ cups fresh Italian parsley
• ½ cups fresh oregano
• ¼ cups fresh curry leaves
• ¼ cups fresh rosemary
• ¼ cups extra-virgin olive oil
• 1 tsp. coarse sea salt

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