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

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Instructions

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.