Kebabs are a grilling staple when summer comes around, but unfortunately, they can be tricky to cook perfectly—especially when the cooking time for your proteins is so vastly different from the time needed for your veggies. Sure, you could make a skewer from just a single ingredient, but where's the fun in that? This is where fish comes to save the day.
By using a quick-cooking white fish, like wild Alaska rockfish, you’ll solve all your kebab quandaries and produce skewer after skewer of perfectly done fish and vegetables, all in a matter of minutes.
In this recipe, we use peppers, onions, and cherry tomatoes, since they're easy to skewer and hold up well on the grill, along with our Alaska rockfish. Together, they make a meal that's both tasty and chock-full of vitamins, protein and omega-3s.
Plus, this combination lends itself to a wide range of marinades and sauces. Here, we're pairing it with a tangy chimichurri sauce made with plenty of herbs, garlic, and a generous splash of red wine vinegar. But choose whatever herbs and sauces suit your mood, and mix things up next time for a fresh meal.
Grilled Alaska Rockfish Kebabs with Chimichurri Sauce
Wine pairing recommendation: Washington State Cabernet Sauvignon
Active time: 40 minutes
Total time: 45 minutes
Yield: Makes 8 large skewers
Special equipment: Blender or food processor, metal skewers (see note), gas or charcoal grill
For the Chimichurri:
1/2 cup parsley leaves
1/2 cup cilantro leaves
2 cloves garlic
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons fresh oregano leaves
1 tablespoon water
1/2 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper
For the 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
1/2 teaspoon kosher salt
1. For 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.)
2. For 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.
3. Place kebabs on grill (as many as will fit at once without crowding) and close 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.
4. To 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.