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Grilled Swordfish Sandwiches with Summer Succotash

Serves 4
Time 30 min
Topped with lima bean and corn succotash, and grilled until juicy, these swordfish sandwiches are ideal for outdoor summer meals. To make your own tartar sauce, mix together nonfat plain yogurt, fresh dill, finely chopped pickles, and salt and pepper to taste.
Special Diets:
Ingredients
  • 1 tablespoon canola oil divided, plus more for the grill
  • 1 cup fresh or frozen lima beans (prepared according to the package directions and cooled)
  • 1 cup fresh or frozen and thawed yellow corn kernels
  • 1/4 small red onion finely chopped (about 1/4 cup)
  • 1/4 medium red bell pepper finely chopped (about 1/4 cup)
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 2 tablespoons lemon juice
  • 1/2 teaspoon fine sea salt divided
  • 4 (6-ounce) boneless, skinless swordfish steaks
  • 1/4 teaspoon ground black pepper
  • 4 crusty rolls, such as ciabatta split and toasted
  • 1/4 cup tartar sauce
Method

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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 tablespoon canola oil divided, plus more for the grill
  • 1 cup fresh or frozen lima beans (prepared according to the package directions and cooled)
  • 1 cup fresh or frozen and thawed yellow corn kernels
  • 1/4 small red onion finely chopped (about 1/4 cup)
  • 1/4 medium red bell pepper finely chopped (about 1/4 cup)
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 2 tablespoons lemon juice
  • 1/2 teaspoon fine sea salt divided
  • 4 (6-ounce) boneless, skinless swordfish steaks
  • 1/4 teaspoon ground black pepper
  • 4 crusty rolls, such as ciabatta split and toasted
  • 1/4 cup tartar sauce