Grilled Fish Kebabs with Cherry Tomatoes

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

Instructions

1. Heat grill to high (see page 367 for instructions); lightly oil grates.
2. Cut swordfish and salmon into 24 pieces each (about 1 1/2 inches); dividing evenly, thread fish against the grain on 8 skewers, alternating with cherry tomatoes.
3. Brush bread slices on both sides with olive oil, and grill until lightly charred, about 2 minutes per side.
4. In a blender, puree basil, garlic, and the olive oil until smooth; season with salt and pepper.
5. Reserve half.
6. Brush kebabs with basil oil; season with salt and pepper.
7. Grill, turning occasionally, until fish is opaque throughout and tomatoes are softened, 6 to 10 minutes.
8. With a clean brush, coat kebabs with reserved basil oil.
9. Serve immediately.