Fish Skewers with Basil Chimichurri
Any firm white fish will work for these fish skewers. Serve them with a fresh basil and parsley dipping sauce that makes great use of in-season herbs.
Prep time:
Cook time:
Yield: (2 skewers each)
Serving size: 4
Calories per serving: 783
Ingredients:
Cook time:
Yield: (2 skewers each)
Serving size: 4
Calories per serving: 783
1/4 cup chopped white onions
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 onions
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:
For the marinade: In a medium glass bowl, mix together the
onions, garlic, oil, vinegar, lemon juice and salt and pepper to taste.
Add the fish and squash and marinate at room temperature,
about 15 minutes.
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.
Preheat the grill on high. Oil the grates well.
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.
While the fish is still warm, drizzle with a little basil
chimichurri and serve more on the side for dipping.
Source: foodnetwork.com
onions, garlic, oil, vinegar, lemon juice and salt and pepper to taste.
Add the fish and squash and marinate at room temperature,
about 15 minutes.
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.
Preheat the grill on high. Oil the grates well.
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.
While the fish is still warm, drizzle with a little basil
chimichurri and serve more on the side for dipping.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
