50 Mins

• 8 swordfish steaks
• Zest of 1 orange
• 2 tablespoons fresh orange juice
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme leaves
• Salt and pepper to taste
• 2 cups kale, stems removed, chopped
• 1 cup radicchio, shredded
• 1/4 cup toasted pine nuts
• 1/4 cup shaved Parmesan cheese
• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey
• Salt and pepper to taste

In a small bowl, combine the orange zest, orange juice, olive oil, minced garlic, fresh thyme leaves, salt, and pepper. This will be the marinade for your swordfish.

Place the swordfish steaks in a shallow dish and pour the marinade over them. Make sure the steaks are evenly coated. Cover and refrigerate for at least 30 minutes, allowing the flavors to infuse the fish.

While the swordfish is marinating, prepare the salad. In a large bowl, combine the chopped kale, shredded radicchio, toasted pine nuts, and shaved Parmesan cheese.

In a separate small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper to create the salad dressing.

Preheat your grill to medium-high heat. Remove the swordfish steaks from the marinade, letting any excess drip off, and grill them for about 4-5 minutes per side or until they are cooked through and have nice grill marks. The exact cooking time may vary depending on the thickness of your swordfish steaks.

While the swordfish is grilling, drizzle the dressing over the salad and toss to coat the greens and other salad ingredients.

Once the swordfish is done, remove it from the grill and serve hot over a bed of the kale radicchio salad.

Garnish with extra orange zest, thyme leaves, and a sprinkle of Parmesan if desired.