Garlic Lemon Grilled Kale and Mahi-Mahi

In the quest to eat more vegetables, I picked up a bunch of kale at the grocery store this week.  I’ve made kale smoothies kale chips and a kale caesar but I’ve never grilled kale.  I did some research and found that grilled kale is savory and delicious with leaves that are crispy and charred in some spots, tender and chewy in others.  With Joe manning the grill we made a supper of grilled kale and mahi-mahi, lightly flavored with salt, pepper, paprika, garlic and lemon juice.  I liked the grilled kale served plain but you could dress it and serve with croutons for a fancy salad.  It was a simple way to use a lot of kale and mahi-mahi proved once again to be a no-fail and delicious fish.

What to buy (serves 2):

for kale:

  • 1/4 cup olive oil
  • 2 cloves garlic, finely minced
  • 2 bunches kale, washed and spun dry
  • zest and juice of 1 lemon
  • salt and pepper, to taste

for mahi-mahi:

  • 2 mahi-mahi fillets
  • 1 lemon, sliced
  • paprika, garlic powder salt and pepper, to taste

What to do:

to prepare the kale:

  • pre-heat the grill
  • combine the olive oil, salt, pepper, garlic, zest and juice of lemon.
  • brush kale with olive oil dressing
  • lay the kale side-by-side in a single layer on top of the grill and grill until crispy, about 3-4  minutes depending on heat of your grill
  •  flip and grill on the other side for another 3-4 minutes
  • serve immediately

What to do:

to prepare the mahi:

  • pat fillets to dry
  • season fillets with the salt, pepper, paprika and garlic on both sides
  • grill the fish, turning once, until opaque, 3 to 5 minutes per side, depending on thickness
  • once fish is cooked through plate immediately and serve with lemon















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