Grilled Swordfish with Kale
Nutrition per serving
| Calories | 296 kcal |
| Protein | 21.9 g |
| Carbs | 6.2 g |
| Fats | 20.7 g |
| Saturated Fat | 3.6 g |
| Monounsaturated Fat | 12.9 g |
| Polyunsaturated Fat | 2.7 g |
| Sugars | 1.7 g |
| Fiber | 2.2 g |
| Sodium | 477 mg |
Ingredients
| Garlic | |
| Kale | |
| Dried Thyme | |
| Seasoning, Lemon and Herb | |
| Dried Rosemary | |
| Olive Oil | |
| Swordfish | |
| Vegetable Stock (Unsalted) |
Preparation
1. Preheat grill to high.
2. Finely chop garlic.
Cooking
1. Brush both sides of the fish with olive oil and sprinkle with lemon/herb seasoning, rosemary, thyme and salt and pepper.
2. Place fish on a baking sheet and grill for 3-4 minutes each side until flaky.
3. Meanwhile, in a skillet, heat 2 tbsp of vegetable stock over medium-high heat. Add kale and cook until wilted. Add the garlic stir. Remove from heat and cover to keep warm.
4. Serve the fish with the kale on the side.