Pepper-Grilled Swordfish with Preserve Lemon Oil and Wilted Chard

This book has been sitting on my shelf, ignored, for several years. Why, I don't know. Based on this recipe alone, I'd guess it's going to get a lot more use.

Swordfish steaks are coated with crushed black peppercorns and broiled quickly. Topped with a delicious sauce of (seeded) tomatoes, garlic, chili flakes, preserved lemon, lemon zest, and lemon juice. Served on a bed of chard. Well, there was no chard at the shop this week, so I used spinach instead. Never mind.

A really tasty dinner.

(The recipe said to discard the pulp of the preserved lemon. Instead I minced it and tossed with some steamed haricots verts, a really nice touch.)