Grilled Fish Kabobs with Cherry Tomatoes

Prep Time:
30 mins
Total Time:
30 mins

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.


  • 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


  1. 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.

  2. In a blender, puree basil, oil, and garlic until smooth. Season with salt and pepper. Reserve half.

  3. 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.

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