Ingredients

1 1/2 pounds swordfish steaks, at least 1-inch thick
3 tablespoons frozen lemonade concentrate
2 teaspoons crushed garlic
1/3 cup white wine vinegar
1 (8-ounce) bottle clam juice
2 teaspoons salt-free lemon pepper
1/3 cup flat-leaf parsley, finely chopped
24 cherry tomatoes
2 lemons, cut into 1/8ths

Directions

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

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.

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

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

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

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

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