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.