Grilled Kale Wrapped Swordfish with Red Wine Braised Fig Tapenade
Ripping off the idea of grilling fish in fig or banana leaves, healthy Lacinato or Dinosaur Kale leaves are swapped. Meaty swordfish steaks swabbed with sultry red wine poached fig tapenade are blanketed by ”clean eating” greens. If you can’t find large Kale leaves, Chard is your best substitute. Pairing red wine with fish is as fearless and daring as using The Cleaver.
Preheat grill to medium high. Set up an ice water bath in a large bowl and set aside.
In a large pot, boil water with ½ teaspoon of salt. Blanch the kale leaves for about 30 seconds. Place them in the ice water bath. Remove from bath and set aside on a kitchen towel. Season both sides of your swordfish steak with salt and pepper.
Spread 2-3 tablespoons of Red Wine Braised Fig Tapenade on each steak, coating both sides. On a cutting board or baking sheet, place one blanched leaf down with the underside side up, flattening it. Place 1 steak crosswise the end of the kale leaf near where the stem was attached. Fold leaf over steak, then fold in the sides.
Continue to roll as you would a burrito. Repeat process until all steaks are wrapped. Either secure the steaks, wrapping each in dampened butcher’s twine or easily wrap the steaks in foil packets.
Oil the pre-heated grill grate. Grill for about 5 to 7 minutes on one side. Turn over and cook for a few minutes longer, until the fish is just cooked through 3-4 minutes. Remove from heat. Let rest 2 minutes before serving.