Grilled Swordfish Toasts With Lemon-Olive Tapenade

• 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

1. Preheat grill to medium-high (500u0b0). 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.
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.
3. *Find harissa at well-stocked grocery stores, in tubes or jars.

swordfish, olive oil, salt, white bread, green olives, lemon, garlic, kale leaves

Taken from www.myrecipes.com/recipe/grilled-swordfish-toasts-lemon-olive-tapenade (may not work)