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Skewered Swordfish With Vegetables And Fresh Herbs


Course : Grilling
Source:
Serves: 20 skewers
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Ingredients:


2 pounds swordfish -- cut 1 1/2 inch cubes

20 medium cherry tomatoes

20 medium roasted shallots

20 pieces red onion chunks

20 medium asparagus tips

3 tablespoons olive oil

1 medium lemon -- juice only

---herb butter---

1/4 pound unsalted butter -- at room temperature

1/4 cup chopped fresh basil chiffonade

1 teaspoon salt -- to taste

1 teaspoon freshly ground black pepper -- to taste
 

Preparation / Directions:


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

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