Grilled Swordfish Toasts with Lemon Olive Tapenade
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
- 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
Instructions
Grilled Swordfish Toasts with Lemon-Olive Tapenade serves 4 original recipe by sunset.com.
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