Ingredients:
450 g swordfish without skin
450 g salmon
24 pc cherry tomatoes
1 glass fresh basil
1 pc clove garlic
Salt and pepper to taste
Servings: 4
Directions:
Heat the grill to a high temperature. Cut fish-sword and salmon into 24 pieces (about 3.5 cm), put on 8 skewers, alternating fish with cherry tomatoes.
In a blender, mix e basil, olive oil and garlic until a homogeneous mass is obtained.
Add salt and pepper. Divide the mixture in half.
Lubricate the shish kebabs with half the mixture of basil, season with salt and pepper. Fry the shish kebabs on the grill for 6 to 10 minutes, turn over from time to time. Lubricate the shish kebabs with the remaining mixture of basil. Serve immediately.