Lemon Swordfish Brochettes

1. 1

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

2. 2

   Soak wooden skewers in water for 30 minutes

3. 3

   In small bowl, stir together lemonade concentrate, garlic, vinegar, clam juice, lemon pepper, and parsley; set aside.

4. 4

   Alternate fish and tomatoes on soaked skewers.

5. 5

   Secure both ends with a wedge of lemon.

6. 6

   Place skewers in a large resealable bag.

7. 7

   Pour in marinade.

8. 8

   Marinate in refrigerator for 1 to 2 hours.

9. 9

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

10. 10

    Light grill and preheat to medium-high.

11. 11

    Brush and oil grate when ready to start cooking.

12. 12

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

13. 13

    Discard marinade.

14. 14

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

15. 15

    Serve hot.

No additional tips available.