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Skewered Swordfish With Vegetables and Fresh Herbs

  • 20servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsB3, C, D, E, P
MineralsNatrium, Silicon, Magnesium, Sulfur, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Swordfish cut into 1 1/2-inch steaks

  2. 20 Cherry tomatoes

  3. 20 Roasted shallots

  4. 20 Red onion

  5. 20 Asparagus tips

  6. Olive oil

  7. 1 Lemon - juice of herb butter

  8. 1/4 lb 113g / 4oz Unsalted butter - at room temperature

  9. 1/4 cup 36g / 1 1/3oz Chopped fresh basil chiffonade

  10. Salt and freshly ground pepper to taste

Instructions Jump to Ingredients ↑

  1. Herb butter:

  2. 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.

  3. Combine the ingredients for the herb butter in a small bowl and mix well and reserve.

  4. Grill the skewers for 5 minutes on each side. Remove from the grill and baste with Herb Butter.

  5. Yield: 20 skewers

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