Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        swordfish -- cut 1 1/2" cubes
  20                    cherry tomatoes
  20                    roasted shallots
  20      pieces        red onion chunks
  20                    asparagus tips
                        olive oil
   1                    lemon -- juice only
                        ***herb butter***
     1/4  pound         unsalted butter -- at room temperature
     1/4  cup           chopped fresh basil chiffonade
                        salt -- to taste
                        freshly ground black pepper -- to taste

Preparation:

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