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Skewered Swordfish With Vegetables and Fresh Herbs

Serves: 20 people

Recipe Ingredients

2 lbs 908g / 32ozSwordfish cut into 1 1/2-inch steaks
20   Cherry tomatoes
20   Roasted shallots
20   Red onion
20   Asparagus tips
  Olive oil
1   Lemon - juice of herb butter
1/4 lb 113g / 4ozUnsalted butter - at room temperature
1/4 cup 36g / 1.3ozChopped fresh basil chiffonade
  Salt and freshly ground pepper to taste

Recipe Instructions

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

Source:
GRILLIN' AND CHILEN' SHOW #GR3631

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