1 cup tightly packed fresh basil leaves
1 clove garlic
2 tablespoons fat free Italian dressing
1 pound swordfish steaks, 3/4 inch thick
1/8 teaspoon pepper

Combine basil, garlic and Italian dressing in a food processor or blender and pulse-blend until chopped. Cut swordfish into 1-inch pieces and sprinkle with pepper. Thread swordfish onto skewers, leaving a small space between each piece. Coat grill rack or broiler pan with nonstick cooking spray. Place kabobs on rack and cook for 8 minutes or until fish flakes easily with fork. Turn once and baste fish with pesto frequently during cooking.

You can add vegetables to the skewers but that will change the nutritional information slightly.

Makes 4 Servings
Serving Size: 4 ounces