Swordfish with Indian Spices and Mustard Seed Kale

In a wok or large saute pan, preheat 2 Tablespoons vegetable oil over medium high heat. Cut onion in half lengthwise then slice into thin half circles. Add onion to the hot wok and saute for about 3 minutes until softened.

Meanwhile, mince garlic and crush mustard seeds. Rinse kale and slice leaves crosswise into pieces 2 inches thick. Add garlic and 1 tsp. of the mustard seeds to onions and saute for another 2 minutes. Add kale along with some salt and pepper and saute together for couple of minutes until kale begins to wilt.

Add wine, water or chicken stock, cover with a lid, and reduce heat to medium-low. Let cook for an additional 15 minutes stirring occasionally until liquid is mostly absorbed.

While kale is cooking, prepare the fish. Cut swordfish into equally sized fillets if not already cut.

In a small bowl mix together turmeric, coriander, cumin and remaining mustard seeds. Season both sides of fish with salt and pepper then sprinkle on seasoning mix to lightly coat on both sides.

Heat two saute pans over medium high heat with 2 Tablespoons oil in each pan. Place two fillets in each pan and sear for about 3-4 minutes per side depending on the thickness of the fillet. Fish is done when flesh easily flakes. Serve fish with kale and a dollop of plain yogurt.