Skewered Swordfish With Vegetables And Fresh Herbs

Recipe Ingredients

2 lbs	908g / 32oz	Swordfish - cut 1 1/2" cubes
20		Cherry tomatoes
20		Roasted shallots
20		Red onion chunks
20		Asparagus tips
		Olive oil
1		Lemon - juice only
		Herb Butter
1/4 lb	113g / 4oz	Unsalted butter - at room temperature
1/4 cup	36g / 1.3oz	Chopped fresh basil chiffonade
		Salt - to taste
		Freshly ground black pepper - to taste

Recipe Instructions

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.

This recipe yields 20 skewers.

Source:
GRILLIN' and CHILLIN' with Bobby Flay and Jack McDavid From the TV FOOD NETWORK - (Show # GR-3631 )

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