Grilled Fish Kabobs with Cherry Tomatoes Recipe

Grilled Fish Kabobs with Cherry Tomatoes Recipe

  • 1 pound skinless swordfish
  • 1 pound skinless salmon
  • 24 cherry tomatoes
  • 1 cup lightly packed fresh basil
  • 1/2 cup olive oil
  • 1 garlic clove
  • Salt and pepper
  1. Heat grill to high. Cut swordfish and salmon into twenty-four cubes (about 1 1/2 inches each); thread against the grain on eight skewers, alternating with tomatoes.
  2. In a blender, puree basil, oil, and garlic until smooth. Season with salt and pepper. Reserve half.
  3. Brush kabobs with half of basil oil; season with salt and pepper. Grill until fish is opaque, 6 to 10 minutes, turning occasionally. With a clean brush, coat kabobs with reserved basil oil. Serve immediately.
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