To make the sautéed kale, blanch in boiling water for 30 seconds and then plunge straight into iced water. Heat the infused macadamia nut oil in a frying pan over high heat. Add the garlic and kale and cook for 2 minutes or until wilted. Season with sea salt, to taste. Set aside and cover to keep warm.
To cook the fish, heat the macadamia nut oil in a large frying pan over medium heat and add the fish fillets. Cook for 2 minutes on each side, or until golden. Add the white wine, lemon juice and butter to the pan with the juices from the fish and bake in pre heated oven for 3 minutes (a little less if using a swordfish steak).