What a beautiful weekend it was. Sunny skies, still not over 100 F (yet, but it’s coming). We’re out of the drought (at least for now). The lawn is green. The backyard is lush and the swiss chard is growing like a weed. It was a perfect lazy Sunday for grilling and fixin some of that delicious homegrown swiss chard.This dish is delightful. The acidity and sweetness of the orange ginger sauce compliments the mild earthy sweetness of the swiss chard while also complimenting the meaty, fatty, delicate flavor of the swordfish. Everything about this dish is in perfect balance and it’s quick and simple, too. This coupled with grilling outside and minimizing the mess make this a perfect summertime, weeknight meal you and your family will love.

I don’t know if you like swiss chard. We do. It’s a fabulous green that has wonderful health benefits and great flavor. For instance, did you know that swiss chard has at least 13 different polyphenol antioxidants? Of course, the next question is do you really care? 😉 Interestingly, one of those antioxidants, Syringic acid, has been shown to inhibit activity of an enzyme called alpha-glucosidase which results in fewer carbs being broken down into simple sugars. The net out is that swiss chard is actually beneficial in stabilizing your blood sugar. Other studies show that regular inclusion of swiss chard in your diet can help prevent osteoporosis, iron deficiency anemia, vitamin A deficiency. Some believe swiss chard will protect you from cardiovascular diseases and colon and prostate cancers. Pretty neat, huh? I actually don’t eat swiss chard for its beneficial nutrients. I eat it because I like it; it’s another leafy green substitute for spinach adding a little variety to our meals; and I happen to grow it in the garden. It’s just nice that things you like to eat also happen to be healthy and good for you. 🙂 Swiss chard has a mild delicate flavor that is somewhat sweeter, and more refined then other greens. It is similar in flavor with that of spinach or beet greens, but retains a slightly more bodied texture and smoother flavor after cooking. It was absolutely fabulous with the orange ginger sauce we made to accompany the dish. If you have shied away from swiss chard because you didn’t know what to do with it or someone fixed it before and you didn’t like it, give this recipe a try. I think you will be delightfully surprised.

Ingredients

For the Orange Ginger Sauce

• 2 naval oranges, juiced
• 2 Tbsp fresh ginger, grated
• 2 Tbsp Plumb vinegar
• 2 Tbsp sesame seed oil

For the Swiss Chard

• 1 bunch Swiss chard
• 1 Tbsp oil
• 1 Tbsp soy sauce
• 2 cloves garlic, minced

For the Swordfish

• 3 Swordfish filets, 8 oz each
• Salt and pepper to taste
• 1/2 tsp paprika per filet

Instructions

For the Orange Ginger Sauce

In a small blender or bowl, add the orange juice

Add the ginger

Add the vinegar

Add the sesame seed oil

Emulsify and set aside

For the Swiss Chard

Clean and stem the swiss chard. Cut stems into small pieces. Heat oil in a large skillet and add the stems.

Reduce heat to medium and cook gently. When stems have cooked and become tender, add the chopped leaves.

Allow swiss chard to begin to wilt then add 1 Tbsp soy sauce and the minced garlic. When the swiss chard has wilted, add the orange ginger sauce to taste and toss to incorporate.

For the Swordfish

Slightly oil the swordfish and add seasoning. Heat your grill to a high heat. Place the swordfish on the preheated grill and cook on one side, without moving, for 45 seconds. (If you like your swordfish cooked through, reduce your heat to medium and cook 3 – 4 minutes per side, depending upon the thickness of the filet)

Turn the swordfish. You should have beautiful grill marks from the high heat.

Cook an additional 45 seconds. Turn fish on grill so that grill marks are now perpendicular to grill grates to get that nice cross hatch pattern and cook another 45 seconds. Then repeat on opposite side.

To Plate

Place swiss chard with orange ginger sauce in middle of plate in a mound.

Put filet on top of swiss chard at an angle.

Serve and enjoy!