Grilled Alaska Rockfish Kebabs with Chimichurri Sauce

These Grilled Alaska Rockfish Kebabs with Chimichurri Sauce are a fresh, herbaceous twist on classic summer grilling. Wild Alaska rockfish (or yelloweye) pieces are skewered and seared until lightly charred, then topped with a bright, zesty chimichurri sauce made from parsley, cilantro, oregano, garlic, red wine vinegar, and extra-virgin olive oil. The blend of herbs and acidity perfectly complements the mild, flaky rockfish, creating a dish that’s light, flavorful, and ready for your next cookout. Try it with Alaska lingcod or halibut for a delicious variation!
Photo and recipe courtesy of Alaska Seafood.

Grilled Alaska rockfish kebabs with charred edges, served with green chimichurri sauce, garnished with lemon wedges and fresh herbs, served on a white platter.

  • Prep Time: 40 minutes
  • Cook Time: 5 minutes
  • Total Time: 45 minutes
  • Servings: 4
  • Yield: Makes 8 skewers

Ingredients

Chimichurri
  • 1/2 cup fresh parsley
  • 1/2 cup fresh cilantro
  • 2 cloves garlic
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons fresh oregano leaves
  • 1 tablespoon water
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper
Kebabs
  • 1 pound Alaska rockfish, cut into 1-inch pieces
  • 1 medium red onion, peeled and cut into 1-inch pieces
  • 1 large bell pepper, seeded and cut into 1-inch pieces
  • 1 pint cherry tomatoes
  • 2 tablespoons extra-virgin olive oil, for brushing
  • 1/2 teaspoon kosher salt

Instructions

  1. Prepare the chimichurri Place all ingredients in a blender or food processor and blend until smooth. Set aside. (The chimichurri can be refrigerated for up to a week.)
  2. Assemble the kebabs Preheat a charcoal or gas grill and oil the grates. Thread fish, red onion, bell pepper, and cherry tomatoes onto 8 metal skewers*, alternating ingredients. Brush lightly on all sides with olive oil and season with salt.
  3. Grill the kebabs Place kebabs on grill (as many as will fit at once without crowding) and close grill lid. Cook for 2 to 3 minutes per side, turning once, until fish is cooked through and vegetables are barely charred. Transfer to a platter.
  4. Serve Drizzle kebabs with chimichurri sauce (or pass the sauce alongside) and serve immediately. *Note: If using wooden skewers, soak in water for 30 minutes prior to using to keep them from burning on the grill.
Serving Suggestions

Serve these rockfish kebabs hot off the grill with a side of grilled seasonal vegetables, a fresh garden salad, or fluffy garlic rice. The herb-packed chimichurri sauce also pairs beautifully with grilled shrimp, seared scallops, or roasted potatoes.
For an extra burst of brightness, try finishing the dish with a squeeze of fresh lemon or lime—especially if you’re serving it with couscous, rice, or other grains.
Planning a summer seafood feast? Add our Wild Alaska Rockfish Nachos and Blackened Rockfish with Avocado-Corn Salsa to your menu for a bold and memorable spread.
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