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
- 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.)
- 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.
- Place kebabs on grill (as many as will fit at once without crowding) and close grill lid.
- Cook for 2 to 3 minutes per side, turning once, until fish is cooked through and vegetables are barely charred. Transfer to a platter.
- To Serve: Drizzle kebabs with chimichurri sauce (or pass the sauce alongside) and serve immediately.