Ingredients

• 1/4 cup chopped white onion
• 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 onion
• 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

Instructions

1. Watch how to make this recipe.
2. Special equipment: Special equipment: eight 10-inch wooden skewers, soaked in water for about 30 minutes
3. For the marinade: In a medium glass bowl, mix together the
4. onions, garlic, oil, vinegar, lemon juice and salt and pepper to taste.
5. Add the fish and squash and marinate at room temperature,
6. about 15 minutes.
7. For the chimichurri: Combine the basil, parsley, onions,
8. garlic, olive oil, vinegar, lemon juice, red pepper flakes and salt and pepper
9. to taste in a food processor bowl, and pulse until the ingredients are just
10. combined and chunky.
11. Preheat the grill on high. Oil the grates well.
12. For the fish skewers: Thread the marinated fish and squash
13. onto the soaked skewers, 2 pieces of fish per skewer. Place 1 cherry tomato on
14. the end of each skewer. Place on the grill and cook until lightly charred on
15. the outside and the fish is just cooked through, 3 to 4 minutes per side.
16. While the fish is still warm, drizzle with a little basil
17. chimichurri and serve more on the side for dipping.