Total Time
2hrs 50mins
Prep 2 hrs 30 mins
Cook 20 mins

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 Nutrition


  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.