Barbecued swordfish with black olive-cucumber salad

1 Servings

Ingredients

Quantity Ingredient
4 6-ounce swordfish fillets (steaks),; about 1-inch thick
4 ounces Basic tomato sauce; (see separate recipe)
2 tablespoons Sugar
2 tablespoons Balsamic vinegar
1 tablespoon Hot chili flakes
1 cup Black olives such as Gaeta
1 pounds English cucumbers (1 long one),; sliced
2 Plum tomatoes,; stem removed
2 tablespoons Plus 1/2 cup extra virgin olive oil
1 tablespoon Plus 6 tablespoons red wine vinegar
2 tablespoons Fresh oregano leaves
3 tablespoons Dijon mustard
¼ cup Chopped chives
Salt and pepper to taste

Directions

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 Posted to MC-Recipe Digest V1 #266 Date: Mon, 28 Oct 1996 22:13:41 -0500 From: Meg Antczak <meginny@...>

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