Grilled Swordfish with Kale Pesto

Grilled Swordfish with Kale Pesto

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5 from 1 review

Grilled swordfish topped with healthy kale pesto for an easy and tasty meal.


  • 1 lb swordfish
  • 4 cups tightly packed kale leaves, stems removed
  • 3 garlic cloves
  • 2 tbsp pine nuts
  • generous pinch red pepper flakes
  • salt and pepper to taste
  • ½ cup (or a tad more) grated pecorino romano cheese
  • ⅔ cup extra virgin olive oil


  1. Preheat a grill to medium high.
  2. Add the kale and garlic to a food processor, coarsely chopping to create enough room for the other ingredients.
  3. Add the remaining kale pesto ingredients, from the pine nuts through the olive oil, and puree until it comes to a nice smooth consistency.
  4. Start grilling the swordfish. 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.
  5. Cut the swordfish into serving size portions and plate along with a generous dollop of kale pesto. People can add the amount of swordfish they like to top their swordfish
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