Barbecued Swordfish with Black Olive-Cucumber Salad

Title: Barbecued Swordfish with Black Olive-Cucumber Salad
Categories: New, Text, Import
Yield: 1 Servings

4 6-ounce swordfish fillets
-(steaks),; about 1-inch
4 oz Basic tomato sauce; (see
-separate recipe)
2 tb Sugar
2 tb Balsamic vinegar
1 tb Hot chili flakes
1 c Black olives such as Gaeta
1 lb English cucumbers (1 long
-one),; sliced
2 Plum tomatoes,; stem removed
2 tb Plus 1/2 cup extra virgin
-olive oil
1 tb Plus 6 tablespoons red wine
2 tb Fresh oregano leaves
3 tb Dijon mustard
1/4 c Chopped chives
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

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

Posted to MC-Recipe Digest V1 #266

Date: Mon, 28 Oct 1996 22:13:41 -0500

From: Meg Antczak