Balsamic-Glazed Swordfish with Harissa Herb Butter Over Coconut Kale

I love the “meatiness” of swordfish but think it needs a flavor boost. Here the fish is briefly marinated in balsamic glaze (available at most markets), lime juice, and olive oil before it’s cooked in a grill pan or skillet. The final dollop of harissa-herb butter melts seductively over the fish and blends with the sautéed kale, pine nuts, currants, and coconut milk.