| 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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