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Grilled Swordfish Toasts with Lemon-Olive Tapenade





Yields
Makes 4 (serving size: 1 sandwich)



Total Time
30 mins

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.

su-Grilled Swordfish Toasts with Lemon-Olive Tapenade Image




Photo: Annabelle Breakey

 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
Step 1
1

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.

Step 2
2

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.

Step 3
3

*Find harissa at well-stocked grocery stores, in tubes or jars.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 522Calories from Fat 51
% Daily Value *
Total Fat 30g47%

Saturated Fat 4.7g24%
Cholesterol 62mg21%
Sodium 562mg24%
Total Carbohydrate 24g8%

Dietary Fiber 2.7g11%
Protein 37g74%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.