Time: 47 min.
Complexity: easily
Quantity: 4 servings, 2 skewers each

To make these herb-infused fish skewers, Melissa De Arabian prefers to use firm-fleshed white fish like cod, haddock, or halibut, alternating it with zucchini and cherry tomatoes.

Ingredients:

Marinade:

• 1/4 cup chopped white onion
• 1 crushed clove of garlic
• 1/4 cup vegetable oil
• 2 tablespoons white wine vinegar
• Juice of 1/2 lemon (about 2 tbsp)
• Coarse salt and freshly ground black pepper
• 300 g of firm-fleshed white fish such as cod, haddock or halibut, cut into 16 pieces (about 2.5 cm each)
• 3 (about 550 g) small zucchini or squash, cut into 2.5 cm pieces

Chimichurri Sauce with Basil:

• 8 cherry tomatoes
• 1 and 1/4 cups coarsely chopped fresh basil leaves
• 3/4 cup coarsely chopped fresh parsley leaves
• 1 tbsp finely chopped sweet onion
• 1 crushed clove of garlic
• 1/3 cup olive oil
• 1 tbsp. white wine vinegar
• Juice of 1/2 lemon (about 2 tbsp)
• A pinch of crushed red pepper flakes
• Coarse salt and freshly ground black pepper

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

cod, halibut, basil, parsley, sweet onion, garlic, cherry tomatoes, lemon juice, wine vinegar, red pepper flakes, zucchini

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Preparation:

Step 1
• For the marinade: In a medium glass bowl, combine onion, garlic, oil, vinegar, lemon juice, salt and pepper to taste.
  
  Add fish and pumpkin and marinate at room temperature for about 15 minutes.
Step 2
• For the chimichurri sauce: In the bowl of a food processor, combine basil, parsley, onion, garlic, olive oil, vinegar, lemon juice, red pepper flakes, salt and pepper to taste and pulse until well combined but still chunky.
  
  Preheat the grill to high heat. Oil the grates well.
Step 3
• For fish kebabs: Thread the marinated fish and pumpkin onto soaked skewers, 2 fish pieces per skewer. Top each skewer with a cherry tomato. Place on the grill and cook until the fish is charred and cooked through, 3-4 minutes per side.
  
  While the fish is still warm, drizzle it with a little chimichurri basil sauce and serve with a little more sauce on the plate for dipping.

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