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Recipe courtesy of Melissa d'Arabian

Fish Skewers with Basil Chimichurri

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  • Level: Easy
  • Total: 1 hr 20 min (includes marinating and soaking times)
  • Active: 35 min
  • Yield: 4 servings (2 skewers each)
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Basil Chimichurri:


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