- Cooking Time: 5 minutes
- Servings: 4 - 6
- Preparation Time: 1 hour
- 3/4 cup plain yogurt
- 3/4 cup pesto
- 1-1/2 pounds cubed swordfish steaks
- creole seasoning
- 1 pint cherry tomatoes
- chopped basil
- Whisk together yogurt and pesto; set aside 1/2 cup of mixture. Lightly season swordfish with creole seasoning; stir into remaining yogurt sauce and chill 1 hour.
- Thread onto skewers, alternating with cherry tomatoes; grill until just cooked through, 3 - 4 minutes. Sprinkle with chopped basil and serve with reserved yogurt-pesto sauce.
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