Skewered Swordfish With Vegetables and Fresh Herbs

2 pounds 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 pound unsalted butter at room temperature
1/4 cup chopped fresh basil chiffonade
salt and freshly ground pepper to taste

Herb butter: Combine the ingredients for the herb butter in a small bowl
and mix well and reserve. 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. Grill the skewers for 5
minutes on each side. Remove from the grill and baste with Herb Butter.
Yields 20 skewers.


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