Barrington Software Incorporated

 


Grilled Fish Kabobs with Cherry

Tomatoes

Cookbook MarthaStewart

Category Name Fish

Servings 4 Tools

Serving Size

Yield Yield Unit

Quantity Unit Pre-instructions Ingredient Post-instructions

1 Pound(s) skinless swordfish

1 Pound(s) skinless salmon

24 cherry tomatoes

1 Cup(s) lightly packed fresh

basil

1/2 Cup(s) olive oil

1 garlic clove Salt and

pepper

Method

1. Heat grill to high. Cut swordfish and salmon into twenty-four cubes (about 1 1/2

inches each); thread against the grain on eight skewers, alternating with tomatoes.


2. In a blender, purée 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.



HACCP Instructions



6/13/2004 4:27:02 PM Page 1 of 1 Grilled Fish Kabobs with Cherry Tomatoes

 

 

 

 

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