Lemon Swordfish Brochettes

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  • Level: Easy
  • Total: 3 hr
  • Prep: 10 min
  • Inactive: 2 hr 30 min
  • Cook: 20 min
  • Yield: 6 servings
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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


  1. Remove skin from swordfish and cut into 1-inch cubes; set aside.
  2. Soak wooden skewers in water for 30 minutes
  3. 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.
  4. Place skewers in a large resealable bag. Pour in marinade. Marinate in refrigerator for 1 to 2 hours.
  5. Remove skewers from refrigerator 30 minutes before cooking, to bring to room temperature.
  6. Light grill and preheat to medium-high. Brush and oil grate when ready to start cooking.
  7. Remove skewers from marinade and place on preheated, oiled grill. Discard marinade.
  8. Grill 3 to 4 minutes per side (about 12 to 16 minutes total). Serve hot.