Title: Barbecued swordfish with black olive-cucumber salad
 Categories: New, Text, Import
      Yield: 1 Servings
 
      4    6-ounce swordfish fillets
           -(steaks),; about 1-inch
           -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 lb English cucumbers (1 long
           -one),; sliced
      2    Plum tomatoes,; stem removed
      2 tb Plus 1/2 cup extra virgin
           -olive oil
      1 tb Plus 6 tablespoons red wine
           -vinegar
      2 tb Fresh oregano leaves
      3 tb Dijon mustard
    1/4 c  Chopped chives
           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-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, 1/2 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