Grilled Fish Kabobs with Cherry Tomatoes

Rating: 3.13 stars
53 Ratings
  • 5 star values: 5
  • 4 star values: 13
  • 3 star values: 21
  • 2 star values: 12
  • 1 star values: 2
  • 53 Ratings

Generous chunks of swordfish and salmon line up with cherry tomatoes in this easy seafood dinner recipe. Basil oil provides the extra flavor for the grilled kebobs.

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Ingredients

Directions

  • 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.

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  • 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.

Reviews

53 Ratings
  • 5 star values: 5
  • 4 star values: 13
  • 3 star values: 21
  • 2 star values: 12
  • 1 star values: 2
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