Barbequed Swordfish with Black Olive-Cucumber Salad
Yield
4 servingsPrep
15 minCook
25 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
swordfish steaks
|
*
|
| 115.6 | ml/g |
tomato sauce
|
|
| 3E+1 | ml |
sugar
|
|
| 3E+1 | ml |
balsamic vinegar
|
|
| 15 | ml |
red pepper flakes
|
|
| 237 | ml |
olives
|
*
|
| 453.6 | g |
english cucumber
sliced |
|
| 2 | each |
italian plum (roma) tomatoes
stem removed |
|
| 15 | ml |
red wine vinegar
|
|
| 3E+1 | ml |
oregano
|
*
|
| 45 | ml |
dijon mustard
|
|
| 59 | ml |
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.
