For the fish, zucchini and marinade:
1 3/4 lb. cod, cut into 1-inch pieces
4 zucchinis, sliced into 1/2 inch pieces
1/2 sweet Vidalia onion, roughly chopped
3 garlic cloves, minced
1/4 cup olive oil
2 Tbsp. white wine vinegar
1/2 lemon, juiced
For the chimichurri:
1 1/2 oz. basil
1/2 sweet Vidalia onion
2 garlic cloves
3/4 cup parsley
1/3 cup olive oil
1/2 lemon, juiced
1 Tbsp. white wine vinegar
Salt and pepper, to taste
Crushed red pepper, to taste
Cut the cod and zucchini and toss into a gallon-sized Ziploc bag. Add Vidalia onion, garlic cloves, olive oil, white wine vinegar, lemon juice, salt and pepper. Because of the lemon juice, you can't marinate for too long. I recommend 1 hour. OR...marinate the fish and zucchini in everything except the lemon juice for up to 4 hours, then add the lemon the last hour of marinading.
While fish is marinading, make the chimichurri sauce. This can be done the day before and stored in a tight container. In a food processor, add basil, onion, garlic, parsley, lemon juice, olive oil, vinegar, salt, pepper and crushed red pepper and pulse. Do not purée, the consistency should still be somewhat "rustic" (aka chunky).
Using a griddle on the stove top, cover the grill side completely with aluminum foil (this will prevent sticking). Pre-heat for at least 5 minutes on medium-high heat. While the griddle is heating up, start skewering the cod and zucchini - each of my skewers got about 3 pieces of fish and 4 pieces of zucchini. Top each skewer with a cherry tomato.
Spritz the heated griddle with olive oil or coconut oil spray. Place skewers on the griddle and cook until the fish is heated through (about 5 minutes per side). The fish should feel firm to the touch when you're done.
Plate the skewers on one large dish and drizzle with the chimichurri sauce. Serve extra sauce in a small bowl for dipping.