Barbecued Swordfish With Black Olive-Cucumber Salad
Last updated 6/12/2012 1:07:08 AM. Recipe ID 32968. Report a problem with this recipe.
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
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
2 Plum tomatoes,; stem removed
2 tb Plus 1/2 cup extra virgin
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
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