yield 4

Ingredients
3 lg. ears corn, husked
1 lb. swordfish steak, skinned and cut into 1-in. chunks
1/4 lb. zucchini, sliced
1 tbsp. canola oil
2 tsp. chili powder
Kosher salt
2 (15 oz.) cans chickpeas
1/2 c. packed mint, chopped
3 tbsp. lime juice
1 tbsp. oil

Directions
Heat grill to medium-high. Grill corn 12 minutes or until charred in spots, turning.
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.
Cut corn off cobs, chop zucchini and toss with chickpeas, mint, lime juice, oil, and salt. Serve with kabobs.
About 500 cals, 34 g protein, 55 g carbs, 19 g fat (3 g sat), 12 g fiber, 735 mg sodium

https://www.goodhousekeeping.com/food-recipes/easy/a33396/swordfish-summer-salad/