Barbecued Swordfish With Black Olive-Cucumber Salad

Recipe Ingredients

24 oz	681g	Swordfish fillets
		(four 1" thick swordfish steaks)
4 oz	113g	Basic tomato sauce - see * note
2 tablespoons	30ml	Sugar
2 tablespoons	30ml	Balsamic vinegar
1 tablespoon	15ml	Hot chili flakes
1 cup	237ml	Black olives - such as gaeta
1 lb	454g / 16oz	English cucumber - - (1 long one), sliced
2		Plum tomatoes - stems removed
2 tablespoons	30ml	Extra-virgin olive oil - plus
1/2 cup	118ml	Extra-virgin olive oil
7 tablespoons	105ml	Red wine vinegar - divided
2 tablespoons	30ml	Fresh oregano leaves
3 tablespoons	45ml	Dijon mustard
1/4 cup	36g / 1.3oz	Chopped chives
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

* Note: See the "Basic Tomato Sauce" recipe which is included in this collection.

Preheat barbecue with a good hot fire. Rinse and pat dry swordfish.

In a small mixing bowl, mix tomato sauce, sugar, balsamic, chili flakes 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 olive 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.

Source:
MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5680)

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