Skewered Swordfish With Vegetables and Fresh Herbs |
Course : Fish
Source: GRILLIN' AND CHILEN' SHOW #GR3631
Serves: 20 |
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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 |
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Preparation / Directions:
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
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