rockfish over grilled portobello, bell peppers, zucchini, yellow squash and onions
topped with chimichurri
Course Main Course
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 4
Calories
Author Kerry Rose
Ingredients
Chimichurri Ingredients:
2/3cupfresh parsley
5tspfresh oreganochopped
1eachgarlic clovepeeled, minced
¼tspred wine vinegar
1/8tspcrushed red chili flakes
1/8tspblack ground pepper
1/3cupolive oil
Grilled Vegetable Ingredients:
1cupportobello mushrooms1/4" slices
1 1/2cupsbell red bell peppersliced
2cupszucchinihalved and cut into ½“ pieces
2cupsyellow squashhalved and cut into ½“ pieces
1cupred onioncut into ¼“ rings
4tspolive oil
¼tspkosher salt
¼tspground black pepper
Fish Ingredients:
1 1/2tspolive oil
1tsppaprika
1 1/2lbs.rockfish filletskinless
Instructions
Combine parsley (stem and leaves), oregano (stem and leaves), garlic, vinegar, crushed red chili flakes and black pepper in a blender. Process until smooth. Slowly drizzle in first listed olive oil while blending.
Preheat grill. Toss prepared vegetables with second listed oil, salt and pepper then grill all vegetables for 3-4 minutes per side until tender and char marks are visible.
For fish, mix third listed oil and paprika together. Brush fish filet on both sides. Cook rockfish until internal temperature reaches 145F.
Place grilled vegetables on a plate and top with fish filet and chimichurri.