Fish Skewers with Basil Chimichurri

By garciamoss

Fish Skewers with Basil Chimichurri is the best recipe for your summer cookout or pool party, because skewers are fun, easy to make, and when grilled they are the perfect main course or appetizer for any outdoor party. This recipe comes the bright, bold flavors of a basil chimichurri with fresh white fish and fresh veggies. Serve this recipe with buttered rice pilaf and a lightly dressed side salad, but whatever you do make sure you make enough basil chimichurri, because this sauce is incredible and everyone is going to want to smother their whole plate in it--yum!

Ingredients

• MARINADE:
• 1/4 cup chopped white onion
• 1 clove garlic, minced
• 1/4 cup vegetable oil
• 2 tablespoons white wine vinegar
• 2 tablespoons of fresh lemon juice
• Kosher salt and freshly ground black pepper to taste
• SKEWERS:
• 10-ounces firm white fish, such as cod, haddock, or halibut, cut into 16 pieces, about 1-inch cubes
• 3 small zucchini and/or yellow squash, about 1 1/4 pounds, cut into 1-inch pieces
• 8 cherry tomatoes
• 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
• 2 tablespoons of fresh lemon juice
• 1 pinch crushed red pepper flakes
• Kosher salt and freshly ground black pepper to taste

Details

Servings 4
Preparation time 30mins
Cooking time 40mins
Adapted from foodnetwork.com

Preparation

Step 1

MARINADE:
In a medium glass bowl, mix together the onions, garlic, oil, vinegar, lemon juice, and salt and black pepper to taste.

Add the fish and squash and marinate at room temperature, about 15 minutes.

BASIL CHIMICHURRI:
Combine the basil, parsley, onions, garlic, olive oil, vinegar, lemon juice, red pepper flakes, and salt and black pepper to taste in a food processor bowl, and pulse until the ingredients are just combined and chunky.

Preheat your grill on high. Oil the grates well.

SKEWERS:
Thread the marinated fish and squash onto the soaked skewers, 2 pieces of fish per skewer and 2 pieces of squash 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.