Lemon Swordfish Brochettes

Total Time:
3 hr
Prep:
10 min
Inactive:
2 hr 30 min
Cook:
20 min

Yield:
6 servings
Level:
Easy

CATEGORIES
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.

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Braised Swordfish Collar With Chorizo and Clams

    Recipe courtesy of Michael Symon