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Barbequed Swordfish with Black Olive-Cucumber Salad

 

30

Yield

4

servings

Prep

15

min

Cook

25

min

Ready

45

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

Ingredients

4 each swordfish steaks
*
4 ounces tomato sauce
2 tablespoons sugar
2 tablespoons balsamic vinegar
1 tablespoon red pepper flakes
1 cup olives
*
1 pound english cucumber
sliced
2 each italian plum (roma) tomatoes
stem removed
1 tablespoon red wine vinegar
2 tablespoons oregano
*
3 tablespoons dijon mustard
¼ cup chives
chopped
*

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 235g (8.3 oz)
Amount per Serving
Calories 8010% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 143mg 6%
Total Carbohydrate 6g 6%
Dietary Fiber 2g 9%
Sugars g
Protein 5g
Vitamin A 21% Vitamin C 26%
Calcium 4% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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