This simple week-night dinner features a low-waste Chimichurri sauce that compliments the entire plate! We follow the guidelines from the Monterey Bay Aquarium’s Seafood Watch Program and choose seafood that is rated “Best Choice” or “Good Alternative”. To learn more about sustainable seafood options, download the App or visit the website: https://www.seafoodwatch.org/
rockfish over grilled portobello, bell peppers, zucchini, yellow squash and onions
topped with chimichurri
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Servings: 4
Ingredients
Chimichurri Ingredients:
- 2/3 cup fresh parsley
- 5 tsp fresh oregano chopped
- 1 each garlic clove peeled, minced
- ¼ tsp red wine vinegar
- 1/8 tsp crushed red chili flakes
- 1/8 tsp black ground pepper
- 1/3 cup olive oil
Grilled Vegetable Ingredients:
- 1 cup portobello mushrooms 1/4" slices
- 1 1/2 cups bell red bell pepper 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 fillet skinless
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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.
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