Skewered swordfish w/ vegetables &fresh herbs (gr)

Yield: 20 Servings

Measure Ingredient
2 pounds Swordfish; cut into 1 1/2-inch steaks
20 \N Cherry tomatoes
20 \N Roasted shallots
20 \N Pieces red onion
20 \N Asparagus tips
\N \N Olive oil
1 \N Lemon; juice of -herb butter---
¼ pounds Unsalted butter; at room temperature
¼ cup Chopped fresh basil chiffonade
\N \N 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@...> on Jul 12, 97 Recipe by: GRILLIN' AND CHILLIN' SHOW #GR3631 Posted to MC-Recipe Digest V1 #675 by 4paws@... (Shermeyer-Gail) on Jul 16, 1997

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