INGREDIENTS
Chimichurri Ingredients:
2/3 cup fresh parsley
5 tsp fresh oregano, chopped
1 each fresh garlic peeled, minced
1/4 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 -inch slices
1 1/2 cups red bell peppers sliced
2 cups zucchini halved and cut into 1/2-inch pieces 1 cup red onion cut into 1/4-inch rings
4 tsp olive oil
1/4 tsp kosher salt
1/4 tsp ground black pepper
Fish Ingredients:
1 1/2 tsp olive oil
1 tsp paprika
1 1/2 lbs. rockfish filets, skinless
DIRECTIONS
Directions:
1. 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 the first listed olive oil while blending.
2. Preheat the 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.
3. For fish, mix the third listed olive oil and paprika together. Brush fish filet on both sides. Cook rockfish until the internal temperature reaches 145F.
4. Place grilled vegetables on a plate and top with fish filet and chimichurri.
