Barbecued swordfish with black olive-cucumber salad
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | 6-ounce swordfish fillets (steaks),; about 1-inch thick | |
| 4 | ounces | Basic tomato sauce; (see separate recipe) |
| 2 | tablespoons | Sugar |
| 2 | tablespoons | Balsamic vinegar |
| 1 | tablespoon | Hot chili flakes |
| 1 | cup | Black olives such as Gaeta |
| 1 | pounds | English cucumbers (1 long one),; sliced |
| 2 | Plum tomatoes,; stem removed | |
| 2 | tablespoons | Plus 1/2 cup extra virgin olive oil |
| 1 | tablespoon | Plus 6 tablespoons red wine vinegar |
| 2 | tablespoons | Fresh oregano leaves |
| 3 | tablespoons | Dijon mustard |
| ¼ | cup | Chopped chives |
| Salt and pepper to taste | ||
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.
Yield: 4 servings
Recipe By :MOLTO MARIO SHOW #MB5680 Posted to MC-Recipe Digest V1 #266 Date: Mon, 28 Oct 1996 22:13:41 -0500 From: Meg Antczak <meginny@...>