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Skewered Swordfish with Vegetables andfresh Herbs

2 lb Swordfish; cut into 1 1/2-inch steaks
20 Cherry tomatoes
20 Roasted shallots
20 Pieces red onion
20 Asparagus tips
Olive oil
1 Lemon; juice of


Herb Butter:
1/4 lb Unsalted butter; at room temperature
1/4 c 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


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