Grilled Fish Kebabs with Cherry Tomatoes

Name: Grilled Fish Kebabs with Cherry Tomatoes
Yield: serves 4
Ingredients: Vegetable oil, for grill; 1 pound skinless swordfish fillet; 1 pound skinless salmon fillet; 24 cherry tomatoes; 4 thick slices country bread; 1/2 cup extra-virgin olive oil, plus more for coating bread; 1 cup packed fresh basil leaves; 1 garlic clove; Coarse salt and freshly ground pepper

December 22, 2011

Two types of fish—flaky salmon and meaty swordfish—produce doubly delicious grilled kebabs. Thread the fish with the grain perpendicular to the skewers. If using wooden skewers, soak them in water at least fifteen minutes to prevent them from scorching.

Recipe notes

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