Fish Skewers with Basil Chimichurri

1. 1

   For the marinade: In a medium glass bowl, mix together the onions, garlic, oil, vinegar, lemon juice and salt and pepper to taste.

2. 2

   Add the fish and squash and marinate at room temperature, about 15 minutes.

3. 3

   For the chimichurri: Combine the basil, parsley, onions, garlic, olive oil, vinegar, lemon juice, red pepper flakes and salt and pepper to taste in a food processor bowl, and pulse until the ingredients are just combined and chunky.

4. 4

   Preheat the grill on high.

5. 5

   Oil the grates well.

6. 6

   For the fish skewers: Thread the marinated fish and squash onto the soaked skewers, 2 pieces of fish per skewer.

7. 7

   Place 1 cherry tomato on the end of each skewer.

8. 8

   Place on the grill and cook until lightly charred on the outside and the fish is just cooked through, 3 to 4 minutes per side.

9. 9

   While the fish is still warm, drizzle with a little basil chimichurri and serve more on the side for dipping.

* Per serving · 4 servings · Values may vary.