Ingredients Jump to Instructions ↓

  1. 1 pound skinless swordfish

  2. 1 pound skinless salmon

  3. 24 cherry tomatoes

  4. 1 cup lightly packed fresh basil

  5. 1/2 cup olive oil

  6. 1 clove garlic

  7. Salt and pepper

Instructions Jump to Ingredients ↑

  1. Heat grill to high. Cut swordfish and salmon into 24 cubes (about 1 1/2 inches each); thread against the grain on 8 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.


Send feedback