Grilled Swordfish Recipe

Cooking Instructions

1. 1

   Prepare the Spaghetti Squash

   Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the insides with 1 tablespoon of olive oil and season with salt and pepper. Place the squash cut-side down on a baking sheet and roast for 30-40 minutes or until tender.

2. 2

   Cook the Portobello Mushrooms

   While the squash is roasting, clean the Portobello mushrooms and slice them into thick strips. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for about 30 seconds. Add the mushrooms and cook until they are browned and tender, about 5-7 minutes. Season with salt and pepper to taste.

3. 3

   Sauté the Kale

   In the same skillet used for the mushrooms, add another tablespoon of olive oil if needed. Add the Tuscan kale, cooking for about 5 minutes until wilted. Season with salt, pepper, and a squeeze of lemon juice.

4. 4

   Grill the Swordfish

   Preheat the grill to medium-high heat. Brush the swordfish steaks with the remaining olive oil and season with salt and pepper. Grill the swordfish for about 4-5 minutes on each side or until the fish is opaque and flakes easily with a fork.

5. 5

   Serve

   Once everything is cooked, use a fork to scrape the spaghetti squash into strands. Plate the spaghetti squash, top with sautéed mushrooms and kale, and place the grilled swordfish on top. Garnish with lemon wedges and serve immediately.