A sandwich for dinner makes perfect sense when it's as elegant as this one, with hot-off-the-grill swordfish and the tang of preserved lemon and olives. If you can't find the tapenade ingredients, blend store-bought mayo with minced garlic, lemon zest, and chile flakes for a tasty substitute.
4 swordfish steaks (about 6 oz. each), dark portions removed
6 tablespoons olive oil, divided
Salt and pepper to taste
4 slices rustic white bread cut from a loaf
1/4 cup pitted Castelvetrano or other mild green olives
2 to 3 tbsp. harissa* (North African chile-and-spice paste)
2 tablespoons chopped preserved lemon
1 large garlic clove
2 cups kale leaves, shredded
How to Make It
Preheat grill to medium-high (500°). Brush swordfish steaks with a total of 1 tbsp. oil and season with salt and pepper. Grill, turning once, until cooked through, 3 to 4 minutes per side. Meanwhile, brush bread with 1 tbsp. oil and grill until lightly toasted, 1 to 2 minutes per side. Transfer fish and bread to a plate.
Make tapenade: Blend olives, harissa, preserved lemon, garlic, and remaining 1/4 cup oil in a blender until almost smooth, about 15 seconds. Spread each slice of bread with about 1 tbsp. tapenade, then top with kale and swordfish.
*Find harissa at well-stocked grocery stores, in tubes or jars.