Fish Skewers with Basil Chimichurri

Ingredients

• 8  cherry tomatoes 
• 10 ounces fish fillet white such as cod, haddock or halibut,cut into 16 pieces ( 1 inch each) firm
• 1.3 cups basil leaves fresh coarsely chopped
• 0.8 cup parsley leaves fresh coarsely chopped
• 1 clove garlic minced
• 2  juice of lemon 
• 4 servings kosher salt and pepper black freshly ground
• 0.3 cup olive oil 
• 1 pinch pepper flakes red crushed
• 1 tablespoon onion sweet finely chopped
• 0.3 cup vegetable oil 
• 0.3 cup onion white chopped
• 1 tablespoon citrus champagne vinegar 
• 2 tablespoons citrus champagne vinegar 
• 1.3 pounds zucchini and/or squash yellow cut into 1-inch pieces

Equipment

• food processor
• bowl
• grill
• skewers
• wooden skewers

Directions

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. 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.
14. Place 1 cherry tomato on
15. the end of each skewer.
16. Place on the grill and cook until lightly charred on
17. the outside and the fish is just cooked through, 3 to 4 minutes per side.
18. While the fish is still warm, drizzle with a little basil
19. chimichurri and serve more on the side for dipping.