Grilled Fish Kebabs with Cherry Tomatoes

1. 1

   Heat grill to high (see page 367 for instructions); lightly oil grates.

2. 2

   Cut swordfish and salmon into 24 pieces each (about 1 1/2 inches); dividing evenly, thread fish against the grain on 8 skewers, alternating with cherry tomatoes.

3. 3

   Brush bread slices on both sides with olive oil, and grill until lightly charred, about 2 minutes per side.

4. 4

   In a blender, puree basil, garlic, and the olive oil until smooth; season with salt and pepper.

5. 5

   Reserve half.

6. 6

   Brush kebabs with basil oil; season with salt and pepper.

7. 7

   Grill, turning occasionally, until fish is opaque throughout and tomatoes are softened, 6 to 10 minutes.

8. 8

   With a clean brush, coat kebabs with reserved basil oil.

9. 9

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.