/ Shish kebab from fish with cherry tomatoes

Skewers of fish with cherry tomatoes

  • Swordfish without skin - 450 Grams
  • Salmon - 450 Grams
  • Cherry tomato - 24 pieces
  • Fresh basil - 1 glass
  • Olive oil - 1/2 cup
  • Clove garlic - 1 piece
  • Salt and pepper - - To taste

Heat the grill to a high temperature. Cut fish-sword and salmon into 24 pieces (about 3.5 cm), plant on 8 skewers, alternating fish with cherry tomatoes. In a blender, mix e basil, olive oil and garlic until a homogeneous mass is obtained. Season with salt and pepper. Divide the mixture in half. Lubricate shish kebabs with half a mixture of basil, season with salt and pepper. Fry the shish kebabs on the grill for 6 to 10 minutes, turning over from time to time. Lubricate the skewers with the remaining mixture of basil. Serve immediately.

Servings: 4

Pay attention to: