Photo: Fish Skewers with Basil Chimichurri Recipe
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
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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 14 reviews
By theresa94010
San Mateo, CA
on January 10, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Simple and healthful, AND delicious. The sauce is to die for.
I am liking Melissa's ideas and recipes more and more.
By chelslovesjosh
Oregon City, OR
on July 26, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This is my first time cooking one of Melissa's dishes. I watched her on Next Food Network star and rooted for her the entire time, but sadly, I have never watched her show until very recently when I started dvr'ing it. I saw her make this a couple of weeks ago and knew this would make a great affordable addition to one of my weekly menus. And I was right! This dish is so full of flavor, so easy, and so delicious! Even my daughters gobbled them up, who are 8 and 4 years old and kept asking for more! What a great dish that is kind on the wallet and tastes extrememly exotic!
By judythefoody
on May 02, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I had to improvise with the fish. I had frozen filets. I cut them into strips and threaded them on two skewers per. The chimichurri was great but I left out the vinegar and used just a tad extra lemon juice.
Read all 14 reviews