Grilled Swordfish with Kale
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Here's a weeknight dinner that never fails to impress. Grilled swordfish with kale is one of those recipes that looks fancy but comes together in less than an hour, so you'll actually want to make it on a regular Tuesday. The swordfish gets a beautiful char on the grill while the kale wilts down into something tender and delicious, and honestly, between the two they're packed with nutrients. Kale is loaded with vitamins and minerals that keep you feeling great, plus it's incredibly affordable. This meal is the perfect example of how simple ingredients and straightforward cooking can create something restaurant quality right at home.
Ella x
Ingredients
- 4swordfish steaks(1.5 inches thick, about 6 oz each)
- 5 tablespoonsextra virgin olive oil
- 1 poundfresh kale(stems removed, roughly chopped)
- 6garlic cloves(minced)
- 2lemon(halved)
- 1½ teaspoonssea salt
- 1 teaspoonblack pepper(freshly ground)
- ½ teaspoonred pepper flakes
- 4 sprigsfresh thyme
- 59 mlwhite wine
- 1shallot(thinly sliced)
Detail level
Instructions
- 1
Pat swordfish steaks dry with paper towels and season both sides generously with sea salt and black pepper. Brush lightly with 1 tablespoon of olive oil and place on a plate to come to room temperature for 10 minutes.
Tip: Room temperature fish cooks more evenly and develops a better crust on the grill.
- 2
Preheat grill to medium-high heat (around 400°F). Oil the grill grates with a folded paper towel dipped in oil to prevent sticking.
Tip: Clean grates are essential for preventing the delicate fish from tearing.
- 3
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add shallots and cook for 2 minutes until softened, then add minced garlic and red pepper flakes. Cook for 1 minute until fragrant.
Tip: Don't let the garlic burn—it should become golden and aromatic.
- 4
Add the chopped kale to the skillet with a splash of white wine. Toss frequently and cook for 8-10 minutes until kale is tender but still vibrant green, wilting naturally. Season to taste with salt and pepper, then transfer to a serving platter.
Tip: The wine adds depth and helps steam the kale to perfect tenderness.
- 5
Place swordfish steaks on the preheated grill and position lemon halves cut-side down nearby. Grill swordfish for 5-6 minutes without moving, until a golden crust forms.
Tip: Resist the urge to flip too early—the crust will release naturally when ready.
- 6
Carefully flip swordfish steaks and grill for another 4-5 minutes until the fish is opaque throughout and flakes easily with a fork. The internal temperature should reach 145°F.
Tip: Swordfish is forgiving—it stays moist even if cooked slightly past medium.
- 7
Remove swordfish from grill and place atop the kale bed. Top each steak with a thyme sprig and drizzle with remaining olive oil.
Tip: The residual heat will gently infuse the thyme's aroma into the fish.
- 8
Grill the lemon halves for 2-3 additional minutes until charred and juicy. Serve alongside each plate for squeezing over the fish.
Tip: Charred lemon becomes sweeter and adds a beautiful caramelized flavor.
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