Fish Skewers with Basil Chimichurri (Melissa d'Arabian) |
|
 |
Prep Time: 25 Minutes Cook Time: 7 Minutes |
Ready In: 32 Minutes Servings: 4 |
|
Ingredients:
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 |
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:
1. For the marinade: In a medium glass bowl, mix together the onions, garlic, oil, vinegar, lemon juice and salt and pepper to taste.
2. Add the fish and squash and marinate at room temperature, about 15 minutes.
3. 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.
4. Preheat the grill on high. Oil the grates well.
5. 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.
6. While the fish is still warm, drizzle with a little basil chimichurri and serve more on the side for dipping.
|
|