Barbecued Swordfish With Black Olive-Cucumber Salad
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Barbecued Swordfish With Black Olive-Cucumber Salad
  Swordfish    Salad  
Last updated 6/12/2012 1:07:08 AM. Recipe ID 32968. Report a problem with this recipe.
[an error occurred while processing this directive]

      Title: Barbecued swordfish with black olive-cucumber salad
 Categories: New, Text, Import
      Yield: 1 Servings
      4    6-ounce swordfish fillets
           -(steaks),; about 1-inch
      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
      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 

Didn't find the recipe you were looking for? Search for more here!

How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.

Recipe ID 32968 (Apr 03, 2005)

[an error occurred while processing this directive]