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Skewered Swordfish with Vegetables &Fresh Herbs (Gr)

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Submitted by jjh8

YIELD

6 servings

PREP

15 min

COOK

10 min

READY

35 min

Ingredients

2 907.2
POUNDS G SWORDFISH STEAKS
cut into 1 1/2 inch steaks
20 2E+1
EACH EACH CHERRY TOMATOES
20 2E+1
EACH EACH SHALLOTS
roasted *
20 2E+1
PIECES PIECES RED ONION
20 2E+1
EACH EACH ASPARAGUS
tips *
1 1
X X OLIVE OIL *
1 1
EACH EACH LEMON
juice of
Herb butter
¼ 113.4
POUND G BUTTER
, at room temperature
¼ 59
CUP ML BASIL
fresh, chopped, chiffonade *
1 1
X X SALT AND BLACK PEPPER
to taste *

Directions

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 1691g (59.6 oz)
Amount per Serving
Calories 771 27% from fat
 % Daily Value *
Total Fat 23g 36%
Saturated Fat 12g 58%
Trans Fat 0g
Cholesterol 100mg 33%
Sodium 358mg 15%
Total Carbohydrate 35g 35%
Dietary Fiber 15g 60%
Sugars g
Protein 87g
Vitamin A 90% Vitamin C 188%
Calcium 29% Iron 31%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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