Skewered Swordfish With Vegetables and Fresh Herbs

Recipe Ingredients

2 lbs	908g / 32oz	Swordfish cut into 1 1/2-inch steaks
20		Cherry tomatoes
20		Roasted shallots
20		Red onion
20		Asparagus tips
		Olive oil
1		Lemon - juice of herb butter
1/4 lb	113g / 4oz	Unsalted butter - at room temperature
1/4 cup	36g / 1.3oz	Chopped fresh basil chiffonade
		Salt and freshly ground pepper to taste

Recipe Instructions

Herb butter:

Brush the swordfish and vegetables with the olive oil and lemon juice. Alternate on skewers. Let stand at room temperature for 20 minutes. Prepare the grill.

Combine the ingredients for the herb butter in a small bowl and mix well and reserve.

Grill the skewers for 5 minutes on each side. Remove from the grill and baste with Herb Butter.

Yield: 20 skewers

Source:
GRILLIN' AND CHILEN' SHOW #GR3631

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