Grilled Fish Kabobs with Cherry Tomatoes
Find a Conversation
Grilled Fish Kabobs with Cherry Tomatoes
| Tue, 05-31-2005 - 10:38pm |
Grilled Fish Kabobs with Cherry Tomatoes

time: 30 minutes
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, purée 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.


