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.

　　

Ingredients

serves 4

　　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

　　

Step 1

Heat grill to high (see page 367 for instructions); lightly oil grates. 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. Brush bread slices on both sides with olive oil, and grill until lightly charred, about 2 minutes per side.

　　

Step 2

In a blender, puree basil, garlic, and the olive oil until smooth; season with salt and pepper. Reserve half.

　　

Step 3

Brush kebabs with basil oil; season with salt and pepper. Grill, turning occasionally, until fish is opaque throughout and tomatoes are softened, 6 to 10 minutes. With a clean brush, coat kebabs with reserved basil oil. Serve immediately.

　　Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved.Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine’s editors.Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.