Swordfish Kabobs with Balsamic Glaze
Ingredients
- 2/3 cup extra-virgin olive oil, plus more for oiling the grill grates
- 3 tablespoons balsamic vinegar
- 3 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- Kosher salt and freshly cracked black pepper
- Kosher salt and freshly cracked black pepper
- 2 pounds swordfish, cut into 1-inch pieces
- 1 medium head fennel, cut into 1-inch pieces
- 1 pint grape or cherry tomatoes
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