Grilled Swordfish With Kale Salad

Prep Time: 10 minutes
Cook Time: 15 minutes
Yields: 4 servings

Difficulty: Easy
Recipe Courtesy of Vanessa Rose


  • 1 head Kale
  • 1 Watermelon Radish
  • 1 Onion
  • 1 Yellow Bell Pepper
  • 1 Mango, diced
  • ½ cup Olive Oil
  • 2 tablespoons Agave
  • 1 tablespoon Champagne Vinegar
  • 2  Lemons, juiced
  • ½ teaspoon Salt
  • ¼ teaspoon Pepper
  • 1 pound swordfish steak


  1. Remove the vein from the center of the kale. Roll up and shred kale. Add salt. Massage kale to breakdown fibers. Cover with cellophane and place in refrigerator.
  2. Cut off ends of radish and use a paring knife to remove skin. Slice with a mandolin.
  3. Slice onion with mandolin. Slice yellow bell pepper with knife.
  4. Whisk olive oil, agave, champagne vinegar, 1 lemon juiced, salt, and pepper together. 
  5. Toss kale, onions, yellow bell peppers, watermelon radish, and mango with dressing.
  6. Squeeze lemon over swordfish. Season with salt and pepper. Grill over high heat for 5-8 minutes per side.  




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