(Serves 10)
For the chimichurri sauce:
1 small bunch parsley (about 3/4 cup)
4 garlic cloves, minced
1/2 tsp. crushed red pepper flakes
2 Tbsp. red wine vinegar
1 tsp. salt
Freshly ground pepper
3/4 cup olive oil
For the fish skewers:
2 lbs. grouper (or snapper, sea bass or tuna), cut into 1-inch pieces
2 red onions, cut into 1-inch wedges
2 bell peppers, cut into 1-inch slices
1/2 tsp. each salt and freshly ground pepper
Avocado oil spray
Lemon wedges, for serving
- Roughly chop the parsley. In a small bowl, stir together the parsley, garlic, crushed red pepper and red wine vinegar. Add salt and pepper.
- Whisk in olive oil until well combined. Set aside the chimichurri sauce.
- Thread the fish, onions and peppers alternately onto 10 metal skewers (or use wooden/bamboo skewers soaked in water for 15 minutes). Season with salt and pepper.
- Spray the grill grates and skewers with avocado oil spray. Heat the grill on high (400 to 450°F).
- Place the skewers on the preheated grill for 4 to 5 minutes on each side until fish is cooked through. Serve with lemon wedges and chimichurri sauce on the side.
Chef’s Note: Thanks to a higher smoke point, avocado oil is better than olive oil for a high-heat grill. Spraying the skewers rather than coating them in oil also reduces calories.
Nutrition facts (per serving): 230 calories, 16g total fat, 2.5g saturated fat, 32mg cholesterol, 301mg sodium, 4.6g carbohydrates, 1g fiber, 2g sugar, 18.5g protein