Make the kale pesto: Add the kale and garlic to a food processor, coarsely chopping to create enough room for the other ingredients. Next add the pumpkin seeds, red pepper flakes, salt and pepper, cheese, and 2/3 cup olive oil, and puree until it comes to a nice smooth consistency. Set the pesto aside.
Make the swordfish marinade: in a large combine the 1/4 cup olive oil, balsamic vinegar, garlic powder, basil, salt and pepper.
Preheat a grill to medium high. Rinse and pat dry the swordfish. Add it to the bowl with the marinade, and turn it over so that the swordfish is well coated. Set aside to marinade for about 10 minutes.
Begin boiling water for the orzo and cook according to package instructions while the swordfish marinates and starts being grilled.
Drain the orzo when done, and toss with a couple scoops of the kale pesto. Stir in the beans. Cover to keep warm while the swordfish is prepared.
After the swordfish marinates for 10 minutes, start grilling the fish by placing it on the grill. Grill the swordfish with the grill covered for 6 minutes. Flip the fish to the other side, and brush the side now facing up with the orange juice. Grill another 6 minutes, and check for doneness. You want the fish to be just cooked through (all white) but still moist. This typically takes 12 to 15 minutes of total grilling time depending on the thickness of the fish. When the swordfish is done remove it to a platter.
Plate some orzo, then place a portion of the swordfish on top of the orzo. Spread some extra kale pesto on top of the swordfish, and serve. Repeat with the other plates, then enjoy!
