Grilled Swordfish Toasts with Lemon-Olive Tapenade

Name: Grilled Swordfish Toasts with Lemon-Olive Tapenade
Total time: 30 min
Yield: Makes 4 (serving size: 1 sandwich)
Ingredients: 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; ¼ 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

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1 Review

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.

By Adeena Sussman

This Story Originally Appeared On sunset.com

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Grilled Swordfish Toasts with Lemon-Olive Tapenade

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Grilled Swordfish Toasts with Lemon-Olive Tapenade

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (1)

All Reviews for Grilled Swordfish Toasts with Lemon-Olive Tapenade