Special equipment: Special equipment: eight 10-inch wooden skewers, soaked in water for about 30 minutes
For the marinade: In a medium glass bowl, mix together the
onions, garlic, oil, vinegar, lemon juice and salt and pepper to taste.
Add the fish and squash and marinate at room temperature,
about 15 minutes.
For the chimichurri: Combine the basil, parsley, onions,
garlic, olive oil, vinegar, lemon juice, red pepper flakes and salt and pepper
to taste in a food processor bowl, and pulse until the ingredients are just
combined and chunky.
Preheat the grill on high. Oil the grates well.
For the fish skewers: Thread the marinated fish and squash
onto the soaked skewers, 2 pieces of fish per skewer. Place 1 cherry tomato on
the end of each skewer. Place on the grill and cook until lightly charred on
the outside and the fish is just cooked through, 3 to 4 minutes per side.
While the fish is still warm, drizzle with a little basil
chimichurri and serve more on the side for dipping.
Recipe courtesy of Melissa d'Arabian