Grilling up some delicious Grilled Swordfish steaks topped with a spicy yogurt sauce and served with grilled kale topped with bacon cooked on the Island Grillstone.
Ingredients
Swordfish steaks
EVOO
Salt
Pepper
Spicy Yogurt sauce
⅓ cup fresh cilantro
¼ cup fresh mint leaves
2 small garlic cloves
1 piece ginger
1 small Jalapeño
½ tsp sea salt
1 cup plain yogurt
Sauteed Kale
3 - 4 slices of bacon
1 onion, sliced
1 apple, sliced
1 bunch kale, stems removed, leaves torn
Instructions
Take the steaks on a plate.
Coat swordfish with olive oil, season with herbs de provence, salt and pepper.
Wrap the plate with saran wrap and let the fish rest in the refrigerator for 1 hour under the ice chest.
Preheat the Island grill stone.
Prepare yogurt sauce by mixing together cilantro, mint, ginger, garlic and jalapeños.
Season with salt and blend it all well.
Keep it chilled until ready to plate up the swordfish steak.
Put bacon on hot grill stone and let it fry.
Pull it out when done.
Crumble and set aside.
Remove excess grease with a paper towel leaving some on the grill stone.
Put onion slices on the grill stone and let it cook.
Meanwhile, shred kale into bite size pieces.
Add apple slices to the onions on the grill.
Pull them off when they are done.
Place the kale pieces on the grill, drizzle olive oil over the top.
Cover the grill and let it cook.
Season with salt and pepper.
Take it off heat when its cooked but still has some texture to it.
Grill swordfish steaks for 2 minutes on each side.
On a platter, spread apples and onions to create a bed, top it with kale.
Sprinkle crumbled bacon all over.
Drizzle with cider vinegar.
Place a swordfish steak on top.
Put a dollop of yogurt sauce over the fish and serve.
Recipe by Cooking Outdoors at https://cooking-outdoors.com/grilled-swordfish-recipe-video/