Title: Barbecued Swordfish With Black Olive-Cucumber Salad
Categories: Seafood
Yield: 4 servings
4 Swordfish fillets/steaks
- (6 oz ea); about 1" 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 English cucumber (1 lb);
- sliced
2 Plum tomatoes; stem removed
1/2 c Extra virgin olive oil;
- +2 tb
6 tb Red wine vinegar; +1 tb
2 tb Fresh oregano leaves
3 tb Dijon mustard
1/4 c 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" cubes and add to cucumber
mixture. Add 2 tablespoons extra virgin oil, 1 tb red wine vinegar,
and 2 tb 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 tb 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 oz 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.
