Grilled swordfish with summer succotash and basil oil from Skinnytaste One & Done: 140 No-Fuss Dinners for Your Instant Pot®, Slow Cooker, Air Fryer, Sheet Pan, Skillet, Dutch Oven, and More (page 288) by Gina Homolka and Heather K. Jones

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Notes about this recipe

  • Zosia on April 05, 2020

    Even made with frozen corn, frozen fava beans and hot house cherry tomatoes, the succotash was delicious...I can only imagine how much better it will be with fresh summer produce. I didn't make the swordfish - that will be for another day - but served the salad with (modified) codfish cakes from the same book.

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