Grilled Swordfish with Kale

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.