Skewered Swordfish With Vegetables and Fresh Herbs

Course : Fish
Serves: 20
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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 / 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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