SERVES 4 (makes 8 large skewers) PREP TIME 40 minutes COOK TIME 5 minutes

*Note: If using wooden skewers, soak in water for 30 minutes prior to using to keep them from burning on the grill.

INGREDIENTS

For the Chimichurri:

1/2 cup parsley leaves

1/2 cup cilantro leaves

2 cloves garlic

3 tablespoons extra-virgin olive oil

2 tablespoons red wine vinegar

2 tablespoons fresh oregano leaves

1 tablespoon water

1/2 teaspoon kosher salt

1/4 teaspoon freshly cracked black pepper

For the Kebabs:

1 pound Alaska rockfish, cut into 1-inch pieces

1 medium red onion, peeled and cut into 1-inch pieces

1 large bell pepper, seeded and cut into 1-inch pieces

1 pint cherry tomatoes

2 tablespoons extra-virgin olive oil, for brushing

1/2 teaspoon kosher salt

DIRECTIONS

1. For the Chimichurri: Place all ingredients in a blender or food processor and blend until smooth. Set aside. (The chimichurri can be refrigerated for up to a week.)
2. For the Kebabs: Preheat a charcoal or gas grill and oil the grates. Thread fish, red onion, bell pepper, and cherry tomatoes onto 8 metal skewers, alternating ingredients. Brush lightly on all sides with olive oil and season with salt.
3. Place kebabs on grill (as many as will fit at once without crowding) and close grill lid.
4. Cook for 2 to 3 minutes per side, turning once, until fish is cooked through and vegetables are barely charred. Transfer to a platter.
5. To Serve: Drizzle kebabs with chimichurri sauce (or pass the sauce alongside) and serve immediately.