Barbequed Swordfish with Black Olive-Cucumber Salad

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.