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CATEGORY CUISINE TAG YIELD
Seafood Fish-fs, Grill/broil 20 Servings

INGREDIENTS

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

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  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 MC-Recipe
Digest V1 #675 by 4paws@netrax.net (Shermeyer-Gail) on Jul 16, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 463
Calories From Fat: 256
Total Fat: 29.1g
Cholesterol: 47.6mg
Sodium: 800mg
Potassium: 801.8mg
Carbohydrates: 35.4g
Fiber: 3.7g
Sugar: <1g
Protein: 18.3g


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