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
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.
Nutritional Info
Serving Size
Calories
580
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
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. See our Terms of Service.