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Prep Time: 2 Minutes Cook Time: 20 Minutes |
Ready In: 22 Minutes Servings: 10 |
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Passed onto me by a sorority sister who was vegetarian. It's a great, classy summer BBQ item, and it's got a fabulous sweet and tangy flavor. Goes great with a rice pilaf and white wine. Ingredients:
1 1/2 lbs 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:
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.
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