Chimichurri Rockfish over Grilled Vegetables
rockfish over grilled portobello, bell peppers, zucchini, yellow squash and onions
topped with chimichurri
Servings 4
Calories
Ingredients
Chimichurri Ingredients:
- 2/3 cup fresh parsley
- 5 tsp fresh oregano chopped
- 1 each fresh garlic peeled, minced
- ¼ tsp red wine vinegar
- 1/8 tsp crushed red pepper flakes
- 1/8 tsp ground black pepper
- 1/3 cup olive oil
Grilled Vegetable Ingredients:
- 1 cup portobello mushrooms 1/4" slices
- 1 1/2 cups red bell peppers sliced
- 2 cups zucchini halved and cut into ½“ pieces
- 2 cups yellow squash halved and cut into ½“ pieces
- 1 cup red onion cut into ¼“ rings
- 4 tsp olive oil
- ¼ tsp kosher salt
- ¼ tsp ground black pepper
Fish Ingredients:
- 1 1/2 tsp olive oil
- 1 tsp paprika
- 1 1/2 lbs. rockfish fillets skinless
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.
