Recipe courtesy of Sandra Lee
Episode: Daffodil Parade
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Lemon Swordfish Brochettes
Total:
3 hr
Prep:
10 min
Inactive:
2 hr 30 min
Cook:
20 min
Yield:
6 servings
Level:
Easy
Total:
3 hr
Prep:
10 min
Inactive:
2 hr 30 min
Cook:
20 min
Yield:
6 servings
Level:
Easy

Ingredients

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.

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