Grilled Rockfish Kebabs with Chimichurri Sauce Recipe
This rockfish recipe is a summertime grill staple. Super fresh chimichurri sauce accompanies Wild Alaskan Rockfish adding a brightness that tastes like summer.
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 Wild Alaskan 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
1. For this easy chimichurri recipe: 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.)
2. For the rockfish kebabs: Preheat a charcoal or gas grill and oil the grates. Thread rockfish, 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.
3. 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.
4. To Serve: Drizzle rockfish kebabs with chimichurri sauce (or pass the sauce alongside) and serve immediately.
*Note: If using wooden skewers, soak in water for 30 minutes prior to using to keep them from burning on the grill.
Prep: 10 minutes
Cook: 5 minutes
Photo & recipe courtesy of Alaska Seafood.
