Pan-Fried Swordfish with Kale, Tomatoes, and Olives
- 2 Tbsp coconut oil
- 3 cloves garlic, sliced
- 1 cup cherry tomatoes, quartered
- 2 cups kale, chopped
- ½ cup pitted green olives, thinly sliced
- 4 six oz. swordfish steaks
- 2 Tbsp fresh lemon juice
- salt and pepper to taste
Heat 1 tablespoon of coconut oil in a skillet. Add garlic and cook 1 minute. Next add tomatoes, cook another 2 minutes, and then add kale and olives. Cook until kale wilts and becomes bright green. Place vegetable mixture on a plate and put to the side.
Season swordfish steaks with salt and pepper on both sides. Add remaining coconut oil to the skillet. Cook swordfish steaks n skillet, approximately 3 minutes per side. Place vegetable mixture back into pan on top of fish to reheat for a minute. Squeeze fresh lemon juice on top and serve immediately.
My passion is to help you live your healthiest and most harmonious life, but in a way that’s realistic and practical for you as a unique individual on this planet. My philosophy is all about “balance,” never a diet since a diet is not sustainable for life, aka Kill The Diet.