Ingredients
Chimichurri
½ cup fresh parsley
½ cup fresh cilantro
2 cloves garlic
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons fresh oregano leaves
1 tablespoon water
½ teaspoon kosher salt
¼ teaspoon freshly cracked black pepper
Kebabs
1 pound Alaska 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
½ teaspoon kosher salt
Directions
Step 1
Prepare the chimichurri
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.)
Step 2
Assemble the kebabs
Preheat a charcoal or gas grill and oil the grates. Thread fish, 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.
Step 3
Grill the kebabs
Place kebabs on the grill (as many as will fit at once without crowding) and close the 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.
Step 4
Serve
Drizzle 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.