Directions

1. For the pesto, in a food processor or blender combine tarragon, Parmesan, lemon juice and pine nuts; pulse, scraping down sides. While pulsing, slowly add oil and blend until smooth. Transfer to a small bowl; set aside.
2. For the kabobs, place potatoes in a large stockpot; add enough water to cover by 1 inch; add salt to taste. Bring to boiling over high heat; reduce heat. Simmer 10 to 12 minutes or until fork-tender. Drain; let cool 10 minutes. Cut potatoes in half crosswise. Set aside.
3. Cut tops of green onions 1 inch above bulbs (reserve tops for other uses). Thread 1 swordfish cube, 1 green onion, 1 potato half and 1 tomato on each of 6 skewers.â? Repeat twice, ending with tomato. Season with salt and pepper to taste.
4. Coat grill rack with nonstick cooking spray. Preheat grill to high (400F to 450F). Place skewers on grill. Grill 4 to 5 minutes per side or until fish is opaque. Remove from grill. Brush both sides with pesto, and serve.