"Even though the term marinara is often used to describe tomato sauce in the U.S., it actually means “in the way of the seafarer” in Italian—it’s derived from the Italian word mare, which means “sea.” Italians love to grill fish, and it’s one of the healthiest and easiest ways to enjoy it."
1 1/4 pounds skinless swordfish, cut into 1-inch cubes
24 grape tomatoes
1 cup lightly packed fresh basil
1/2 tablespoon extra virgin olive oil
1 clove garlic
1/4 teaspoon unrefined sea salt
1/4 teaspoon freshly ground black pepper
Crushed red chile flakes, to taste
Heat grill to high. Thread fish onto 4 skewers, alternating with tomatoes.
Place basil, oil and garlic in a blender, and purée until smooth. Season with salt, pepper and crushed red chile flakes. Reserve half the oil mixture in a separate container.
Brush kabobs with half of basil oil. Grill until fish is opaque, 6-10 minutes, turning occasionally.
With a clean brush, coat cooked kabobs with reserved basil oil. Serve immediately.