Swordfish Skewers With Cilantro-Mint Pesto

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1 cup fresh cilantro leaves

1/2 cup fresh mint leaves

3 tablespoons fresh orange juice

2 tablespoons chopped green onions

1 tablespoon fresh lime juice

2 teaspoons extra-virgin olive oil

1/4 teaspoon salt

1 garlic clove, minced

2 teaspoons grated lime rind

1 teaspoon grated orange rind

2 tablespoons fresh orange juice

2 teaspoons sugar

2 garlic cloves, minced

1 1/2 pounds swordfish fillets, cut into (1 1/4-inch) cubes

24 cherry tomatoes

1/4 teaspoon freshly ground black pepper

Cooking spray

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