- 1 1⁄4 pounds skinless swordfish, cut into 1-inch cubes
- 24 grape tomatoes
- 1 cup lightly packed fresh basil
- 1⁄2 TBL extra virgin olive oil
- 1 clove garlic
- 1⁄4 TSP unrefined sea salt
- 1⁄4 TSP freshly ground black pepper
- Crushed red chili flakes, to taste
You will need four skewers for this dish. If you are using wooden skewers, you will need to soak them in water for a minimum of 20 minutes first.
*Note: It’s worth the effort to purchase “dry” scallops for this recipe– they are free of water retaining additives–in order to ensure you are getting the real thing. Despite claims of being “natural, fresh, wild,” etc., many scallops available on the market contain up to 80% water.
1) Heat grill to high. Thread fish onto 4 skewers, alternating with tomatoes
2) Place basil, oil, and garlic in a blender, and puree until smooth. Season with salt, pepper, and crushed red chili flakes. Reserve half the oil mixture in a separate container.
3) Brush kabobs with half of basil oil. Grill until fish is opaque, 6-10 minutes, turning occasionally.
4) With a clean brush, coat cooked kabobs with reserved basil oil. Serve immediately.
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