Skewered Swordfish With Vegetables and Fresh Herbs

Course :	Fish
From:	HungryMonster.com
Serves:	20

Ingredients:

2	pounds	swordfish cut into 1 1/2-inch steaks
20	medium	cherry tomatoes
20	medium	roasted shallots
20	pieces	red onion
20	medium	asparagus tips
2	tablespoons	olive oil
1	medium	lemon -- juice of
		--herb butter--
1/4	pound	unsalted butter -- at room temperature
1/4	cup	chopped fresh basil chiffonade
1	teaspoon	salt and freshly ground pepper to taste

Preparation:

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