Food & Cooking Recipes Appetizers Finger Food Recipes Grilled Fish Kabobs with Cherry Tomatoes 3.1 (53) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on March 24, 2020 Print Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 30 mins Servings: 4 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. Ingredients 1 pound skinless swordfish 1 pound skinless salmon 24 cherry tomatoes 1 cup lightly packed fresh basil ½ cup olive oil 1 clove garlic Salt and pepper 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. 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. Print