Fish Skewers with Basil Chimichurri

For the Marinade:
1/4 cup chopped white onion
1 clove garlic, minced
1/4 cup vegetable oil
Juice of 1/2 a lemon (about 2 tablespoons)
2 tablespoons white wine vinegar
Kosher salt and freshly ground black pepper
For the Fish Skewers:
10 ounces firm white fish, such as cod, haddock or halibut, cut into 16 pieces (about 1-inch
3 small zucchini and/or yellow squash, about 1 1/4 pounds, cut into 1-inch pieces
8 cherry tomatoes
For the Chimichurri Sauce:
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
Pinch crushed red pepper flakes
Kosher salt and freshly ground black pepper
1/3 cup olive oil
Juice of 1/2 a lemon (about 2 tablespoons)
1 tablespoon white wine vinegar
Special equipment: 8 (10-inch) wooden skewers, soaked in water for about 30 minutes

For the marinade: In a medium glass bowl, mix together the onion, garlic, oil, lemon juice, vinegar, salt, and pepper, to taste. Add the fish and squash and marinate at room temperature, about 15 minutes. For the chimichurri sauce: Combine the basil, parsley, onion, garlic, red pepper flakes, salt and pepper, to taste, olive oil, lemon juice, and vinegar in a food processor bowl and pulse until the ingredients are just combined and chunky. Preheat the grill on high. For the fish skewers: Thread the marinated fish and squash onto the soaked skewers, 2 pieces of fish per skewer. Place one cherry tomato on the end of each skewer. Place on a well-oiled grill and cook until lightly charred on the outside and the fish is just cooked through, about 3 to 4 minutes per side. While the fish is still warm, drizzle with a little chimichurri sauce and serve more on the side for dipping.

4 servings
Prep & Cooking Time:
47 minutes
Skill Level: