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.
Save to your Collections
Sorry for the inconvenience! Saving is temporarily unavailable as we work through a few kinks in our new recipe design (we hope you like it!). Don't worry, your collections are safe and you'll be able to save recipes again very soon.
Review this Recipe
Reviewing recipes is temporarily unavailable as we work through a few kinks in our new recipe design. You'll be able to comment again soon. Sorry for the inconvenience!