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Prepare the grill for medium-high heat cooking, oiling the grill grates if needed.
Meanwhile, in a medium bowl, toss together lima beans, corn, onion, pepper, parsley, lemon juice, 1 1/2 teaspoons of the oil and 1/4 teaspoon of the salt to make a succotash; set aside.
Brush swordfish with remaining 1 1/2 teaspoons oil and season all over with remaining 1/4 teaspoon salt and pepper. Grill, flipping once, until just charred on the outside and opaque in the center, 7 to 9 minutes. Top rolls with swordfish, tartar sauce and a generous serving of succotash.