Broiled Opah with Toscano Kale

Makes 4 servings

This recipe makes use of Toscano (Tuscan) kale, also called Dino or Dinosaur or Lacinato kale, a variety with dark green, slim ruffled leaves and a sweet flavor. This variety grows like a weed in the Islands. Be sure not to overcook the kale; it should have a slight crispness. Butter instead of oil gives this broiled fish dish its touch of the South. Six to 8 cups might sound like a lot of kale, but the vegetable reduces a great deal when cooked, like spinach. Find Toscano kale at Whole Foods, Kokua Market and other health food stores and farmers’ markets.

2 tablespoons butter, divided use

Juice of ½ lemon

1 tablespoon white wine

1½ tablespoons garlic powder

½ teaspoon salt

1 tablespoon fresh thyme, leaves stripped and chopped fine* 1 pound opah 6–8 cups chopped Toscano kale (1 large bunch)

½ cup sweet peppers, red, yellow, or orange, short julienne

2 tablespoons extra-virgin olive oil

1 red onion, sliced thin

½ teaspoon pepper

Melt butter in microwave (45 seconds at 30%). In a zippered plastic bag, combine melted butter, lemon juice, wine, 1 tablespoon garlic powder, ¼ teaspoon salt and thyme.  Cut fish into 4 even pieces and place in the plastic bag with butter-lemon-thyme marinade; marinate 10 minutes.  Broil fish 3 minutes (do not turn). Remove from oven and let sit while preparing kale.

Place olive oil in large skillet or wok, heat over medium heat, add onion and peppers and toss to coat with oil.  Add kale, remaining garlic powder, salt and pepper. Stir-fry 3 minutes, until kale begins to wilt.

Add remaining butter. When butter has melted, remove greens to serving plates and top with broiled fish.  *To easily strip leaves from stalks of thyme, run fingers down stalk from top to bottom; leaves will pop off.