Fish Skewers With Basil Chimichurri Recipes

Steps:

• Whisk together olive oil, lemon juice, water, garlic, shallot, red-pepper flakes, and 1/2 tsp each of salt and pepper until salt has dissolved. Stir in parsley. Let chimichurri stand 20 minutes.
• Meanwhile, prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).
• Pat fish dry, then brush with vegetable oil and sprinkle with 1/2 tsp salt and 1/4 tsp pepper (total).
• Oil grill rack, then grill fish, covered only if using a gas grill, turning once, until just cooked through, 8 to 10 minutes total.
• Serve fish drizzled with some of chimichurri; serve remainder on the side.

Steps:

• For the marinade: In a medium glass bowl, mix together theonions, 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 pepperto taste in a food processor bowl, and pulse until the ingredients are justcombined and chunky.Preheat the grill on high. Oil the grates well.For the fish skewers: Thread the marinated fish and squashonto the soaked skewers, 2 pieces of fish per skewer. Place 1 cherry tomato onthe end of each skewer. Place on the grill and cook until lightly charred onthe outside and the fish is just cooked through, 3 to 4 minutes per side.While the fish is still warm, drizzle with a little basilchimichurri and serve more on the side for dipping.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.