Fish Skewers with Basil Chimichurri

Total Time:
47 min
Prep:
25 min
Inactive:
15 min
Cook:
7 min

Yield:
4 servings (2 skewers each)
Level:
Easy

Ingredients
  • Marinade:
  • 1/4 cup chopped white onion
  • 1 clove garlic, minced
  • 1/4 cup vegetable oil
  • 2 tablespoons white wine vinegar
  • Juice of 1/2 a lemon (about 2 tablespoons)
  • Kosher salt and freshly ground black pepper
  • 10 ounces firm white fish, such as cod, haddock or halibut,cut into 16 pieces (about 1 inch each)
  • 3 small zucchini and/or yellow squash (about 1 1/4 pounds),cut into 1-inch pieces
  • Basil Chimichurri:
  • 1 1/4 cups fresh basil leaves, coarsely chopped
  • 3/4 cup fresh parsley leaves, coarsely chopped
  • 1 tablespoon finely chopped sweet onion
  • 1 clove garlic, minced
  • 1/3 cup olive oil
  • 1 tablespoon white wine vinegar
  • Juice of 1/2 a lemon (about 2 tablespoons)
  • Pinch crushed red pepper flakes
  • Kosher salt and freshly ground black pepper
  • 8 cherry tomatoes
Directions
Watch how to make this recipe.
  • 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.


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    This recipe is featured in:

    Seafood