• 6servings
  • 180minutes

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Nutrition Info . . .

VitaminsA, B3, B9, C
MineralsNatrium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds swordfish steaks, at least 1-inch thick

  2. 3 tablespoons frozen lemonade concentrate

  3. 2 teaspoons crushed garlic

  4. 1/3 cup white wine vinegar

  5. 1 (8-ounce) bottle clam juice

  6. 2 teaspoons salt-free lemon pepper

  7. 1/3 cup flat-leaf parsley , finely chopped

  8. 24 cherry tomatoes

  9. 2 lemons, cut into 1/8ths

Instructions Jump to Ingredients ↑

  1. Remove skin from swordfish and cut into 1-inch cubes; set aside.

  2. Soak wooden skewers in water for 30 minutes In small bowl, stir together lemonade concentrate, garlic, vinegar, clam juice, lemon pepper, and parsley; set aside. Alternate fish and tomatoes on soaked skewers. Secure both ends with a wedge of lemon.

  3. Place skewers in a large resealable bag. Pour in marinade . Marinate in refrigerator for 1 to 2 hours.

  4. Remove skewers from refrigerator 30 minutes before cooking, to bring to room temperature.

  5. Light grill and preheat to medium-high. Brush and oil grate when ready to start cooking.

  6. Remove skewers from marinade and place on preheated, oiled grill. Discard marinade.

  7. Grill 3 to 4 minutes per side (about 12 to 16 minutes total). Serve hot.


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