Recipe - Skewered Swordfish W Vegetables And Fresh Herbs (Gr)

2 pound Swordfish; cut into 1
1/2inch steaks
20 Cherry tomatoes
20 Roasted shallots
20 Pieces red onion
20 Asparagus tips
Olive oil
1 Lemon; juice of
herb butter
One fourth pound Unsalted butter; at room
temperature
One fourth cup Chopped fresh basil
chiffonade
Salt and freshly ground
pepper to taste

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

Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved

Busted by Gail Shermeyer 4paws@netrax.net on Jul 12, 97

Recipe by: GRILLIN' AND CHILLIN' SHOW #GR3631 Posted to MCRecipe Digest V1
#675 by 4paws@netrax.net (ShermeyerGail) on Jul 16, 1997