From Sunset Magazine April 2015 Makes 4

Sadly, good fish is not easily acquired up here in Dixon.  I will have to wait till I get to the market next week, but I definitely want to try this one.  Preserved Lemons are delicious and a great thing to add to your pantry.  Since we have lemons in the box every week, I will post a recipe from Claudia Roden on how to make a quick version.

4 Swordfish steaks - about 6 oz each, dark portion removed
6 TB 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 TB Harissa
2 TB chopped Preserved Lemon
1 large Garlic clove
2 cups Kale leaves, shredded

Preheat grill to medium-high (500 F).  Brush swordfish steaks with a total of 1 TB oil and season with salt and pepper.  Grill, turning once, until cooked through, 3 to 4 minutes per side.  Meanwhile, brush bread with 1 TB oil and grill until lightly toasted, 1 to 2 minutes per side.  Transfer fish and bread to a plate.  To 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 TB tapenade, then top with kale and swordfish.