Storm the Cassoulet

Grilled Fish Kabobs with Cherry Tomatoes

on October 8, 2013

fish kabob


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


Step 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.

Step 2

In a blender, puree basil, oil, and garlic until smooth. Season with salt and pepper. Reserve half.

Step 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.


One response to “Grilled Fish Kabobs with Cherry Tomatoes

  1. Hell yeah food with a stick in it

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