Lemon Swordfish Skewers
"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."
- Ready In:
- 2hrs 50mins
- Ingredients:
- 9
- Yields:
-
6 skewers
- Serves:
- 6
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
- 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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RECIPE SUBMITTED BY
<img src="http://thomasfarmproject.com/wp-content/uploads/wppa/27.jpg" border="0" width=320>
New mother and gardener with wheat, dairy, and soy allergies. Also hypoglycemic. Looking for some easy recipes to help me survive!
In addition, I'm interested in ways to live, eat and cook sustainably.
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