This post is probably going to trick you into believing I eat really really healthy food. Don’t worry, that’s not true. But I have had this twice in the past week because it was so delicious. This is also one of those meals where after you eat it you feel satisfied and a little bit like someone should pat you on the back for choosing to eat this instead of pizza.
Now, let’s talk about kale. I thought for a long time that kale was gross. Turns out- I was wrong. Also, it’s quite possibly the best food for you. I’m fairly sure when you eat it, it will counteract that bowl of ice cream you may or may not have had for breakfast. Well maybe not, but it is crazy good for you. It’s full of beta-carotene, antioxidants, calcium, iron, fiber, and potassium. It also has almost your entire daily recommended value of vitamin A, vitamin C, folic acid, and vitamin B6. Seriously, this is what they mean when they say “super food”. It’s also tasty. It’s a hearty crunchy green with slightly bitter citrus taste. Cat says kale tastes like health and trees. I said that did not sound appealing. Trust me, Cat eats a lot more vegetables than I do and if I like it, you will too.
For today’s dose of kale I paired it with some fish and roasted vegetables. This is a light fresh meal that you can prepare completely on the grill (which is wonderful for people like me who have a tiny kitchen that gets VERY hot in the summer). The portions in this recipe are for two.
Grilled Halibut with Marinated Kale
¾ lb halibut
1 bunch kale (green, purple, any kind)
1 tsp salt
3 medium cloves of garlic, minced or pressed
10+ cherry tomatoes (yellow or red)
1 can artichokes packed in water, drained
Salt and pepper for seasoning
1 Tbs freshly snipped chives
The kale needs to marinate for at least an hour, so you will want to make it first. Kale has a tough stem running almost the entire length of the leaf, to remove this make a V-shaped cut and discard the stem.
Roughly chop the kale into medium to small pieces (kale is hearty, so you will want this to be smaller than a piece of lettuce for a salad). In a large bowl toss the kale with the juice of 2 lemons, 1 tsp of salt, and the minced garlic. Cover and let marinate, stirring occasionally.
Make a foil packet with the tomatoes and artichokes. Drizzle the vegetables with olive oil and a sprinkling of salt and pepper.
For the fish, on a piece of foil, slice 1 lemon as thinly as possible and place a layer under the fish (skin side down). Generously season the fish with freshly ground pepper, and a sprinkling of salt. Layer the top with the rest of the lemon, and sprinkle with chives. Drizzle everything with olive oil and seal up the package.
With the grill on medium heat cook the vegetable packet for 15 minutes. The fish will also take about 15 minutes, but it depends on the thickness of the fish. To check if the fish is done slice open the foil packet and poke the fish with a fork, if it flakes easily it’s finished. Remove the lemons and slice the fish into equal portions.
Slice the additional lemon to squeeze over the fish to finish. This is of course optional, I just really love lemon.
To plate this dish, start with a generous portion of the kale, top with a serving of fish, and top the fish with the vegetables.
A few notes:
You could make this dish with pretty much any type of white fish, I have also done it with sea bass. It would also be delicious with chicken.
I specifically chose tomatoes and artichokes because they provide a little bit of sweetness and acidity that balances nicely with this dish. You can use anything your little heart desires.
This dish can also be prepared without a grill. You can roast the vegetables in a small pie plate and the fish can still be prepared in the foil, just put it on baking sheet.
Don’t be put off by the amount of garlic and lemon with the kale. Even if when you go to mix it, it smells overwhelming. That lovely kale absorbs just the right amount of flavor.