Swordfish/Tuna Kabobs

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   ["No need to remove skin of the swordfish.", "Cube the fish into approx.", "1 and 1/2 inch cubes. Put into a ziplock-type bag with the washed whole basil leaves, olive oil and soy sauce. If you like to, add a bit of salt and some freshly ground pepper. Marinate for 15 minutes to half an hour. Place the fish (and basil leaves if you want) onto the skewers. Grill on an outdoor grill or indoors if you like. When they turn brown, turn once. Cook til the second side is brown. This does not take long so watch the fish. Remove and serve with rice and a vegetable, I like asparagus. You can warm the marinade on the stove until it has ""cooked through"". I generally bring it to almost a boil and than lower the heat to a simmer. Serve it with the fish and rice."]

* Per serving · 4 servings · Values may vary.

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