Discover the vibrant flavors of the ocean with our Grilled Alaska Rockfish Kebabs with Chimichurri Sauce. This recipe is a celebration of the pristine waters of Alaska, where our wild-caught rockfish thrive. Known for its firm texture and mild flavor, Alaska rockfish is perfect for grilling and pairs beautifully with the zesty and herbaceous notes of homemade chimichurri sauce.
As a family deeply committed to sustainable fishing and ocean stewardship, we take pride in bringing you the freshest, responsibly-sourced seafood. Each bite of these kebabs not only delights your taste buds but also supports the health of our oceans and the future of fish species. So fire up the grill and enjoy a delicious, sustainable meal that embodies our dedication to preserving the wild ocean.
- Prep Time: 40 minutes
- Cook Time: 5 minutes
- Total Time: 45 minutes
- Servings: 4
- Yield: Makes 8 skewers
Ingredients
Chimichurri- 1/2 cup fresh parsley
- 1/2 cup fresh cilantro
- 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
- 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
Instructions
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Step 1. Prepare 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.)
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Step 2. Assemble 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.
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Step 3. Grill the kebabs
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.
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Step 4. 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.
