Barbecued swordfish with black olive-cucumber

4 Servings

Ingredients

Quantity Ingredient
4 6-ounce swordfish fillets
2 plum tomatoes, -- stem
Date: Mon, 28 Oct 1996 22:13:41

Directions

: -(steaks),about 1-inch thick 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

: removed

2 TB plus ½ cup extra virgin

: olive oil

1 TB plus 6 tablespoons red wine : vinegar

2 TB fresh oregano leaves

3 TB Dijon mustard

¼ 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 ⅛-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, ½ 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

Recipe By :MOLTO MARIO SHOW #MB5680 ~0500

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