Swordfish Summer Salad


  • 3 large ears corn, husked
  • 1 pound swordfish steak, skinned and cut into 1-inch chunks
  • 1/4 pound zucchini, sliced
  • 1 tablespoon canola oil
  • 2 teaspoons chili powder
  • Kosher salt
  • 2 (15 ounce) cans chickpeas
  • 1/2 cup packed mint, chopped
  • 3 tablespoons lime juice
  • 1 tablespoon oil
  • 8 skewers, metal or bamboo

Cooking Instructions

Step 1: Heat grill to medium-high. Grill corn 12 minutes or until charred in spots, turning.

Step 2: Thread swordfish steak onto 8 soaked bamboo skewers. Brush fish and zucchini with canola oil; sprinkle with chili powder and salt. Grill fish and zucchini 6 minutes or until fish is opaque, turning once.

Step 3: Cut corn off cobs, chop zucchini and toss with chickpeas, mint, lime juice, oil, and salt. Serve with kabobs.

Kick your salad game up a notch with this recipe from GoodHousekeeping!

Tip: Use metal skewers to save yourself the half hour needed to soak bamboo ones in water.