Barbequed Swordfish with Black Olive-Cucumber Salad

* Exported from MasterCook *

Barbequed Swordfish with Black Olive-Cucumber Salad

Recipe By : Molto Mario
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 6 ounce swordfish fillets (steaks) -- about 1-inch thick
4 ounces basic tomato sauce
2 tablespoons sugar
2 tablespoons balsamic vinegar
1 tablespoon hot chili flakes
1 cup black olives such as Gaeta
1 pound English cucumbers (1 long one) -- sliced
2 plum tomatoes -- stem removed
2 tablespoons extra virgin olive oil -- plus 1/2 cup
1 tablespoon red wine vinegar -- plus 6 T
2 tablespoons fresh oregano leaves
3 tablespoons Dijon mustard
1/4 cup chives -- chopped
Salt and pepper to taste

Preheat barbecue with good hot fire. Rinse and pat dry swordfish.

In a small mixing bowl, mix tomato sauce, sugar, balsamic, chilis and let
stand. Into another mixing bowl, add Gaeta olives and cucumber. Cube plum
tomatoes into 1/8-inch cubes and add to cucumber mixture. Add 2 tablespoons
extra virgin oil, 1 tablespoon red wine vinegar and 2 tablespoons oregano
leaves and mix well. Do not season until ready to serve or vegetables will
wilt.

In a blender, mix Dijon mustard, 1/2 cup extra virgin olive oil and 6
tablespoons red wine vinegar until smooth. Remove and stir in chopped chives
and set aside. Brush swordfish steaks with barbecue sauce and season with
salt and pepper. Cook 3 minutes on first side and flip over. Spoon 1 ounce
barbecue sauce over each steak and finish cooking without turning about 4
more minutes. Meanwhile, divide cucumber salad among 4 plates. When
swordfish is finished, lean one steak on each plate over salad. Drizzle with
chive sauce and serve.

Yield: 4 servings



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