Got skewers handy? Make these easy-to-cook Alaska rockfish kebabs with a bright and flavorful chimichurri sauce. Ad SummerofSeafood AskforAlaska
2 tablespoons fresh oregano leaves1 pound Alaska rockfish, cut into 1-inch pieces1 large bell pepper, seeded and cut into 1-inch pieces1.Place all ingredients in a blender or food processor and blend until smooth. Set aside. 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 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.If using wooden skewers, soak in water for 30 minutes prior to using to keep them from burning on the grill. This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats.
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