Ingredients
1 pound skinless swordfish
1 pound skinless salmon
24 cherry tomatoes
1 cup lightly packed fresh basil
1/2 cup olive oil
1 clove garlic
Salt and pepper
Preparation
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.
In a blender, puree basil, oil, and garlic until smooth. Season with salt and pepper. Reserve half.
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.
