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.
We really liked the combination of flavors in the tapenade. Next time I'd likely use less harissa (even less than 2 Tbsp) and possibly try adding some capers to add another flavor dimension. We used mixed greens instead of kale. Having the swordfish atop the grilled bread really added something with the textures and flavors.
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