Lemon Swordfish Brochettes

• 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.
4. Alternate fish and tomatoes on soaked skewers.
5. Secure both ends with a wedge of lemon.
6. Place skewers in a large resealable bag.
7. Pour in marinade.
8. Marinate in refrigerator for 1 to 2 hours.
9. Remove skewers from refrigerator 30 minutes before cooking, to bring to room temperature.
10. Light grill and preheat to medium-high.
11. Brush and oil grate when ready to start cooking.
12. Remove skewers from marinade and place on preheated, oiled grill.
13. Discard marinade.
14. Grill 3 to 4 minutes per side (about 12 to 16 minutes total).
15. Serve hot.

swordfish, frozen lemonade concentrate, garlic, white wine vinegar, clam juice, salt, flatleaf parsley, tomatoes, lemons

Taken from www.foodnetwork.com/recipes/sandra-lee/lemon-swordfish-brochettes-recipe.html (may not work)