Barbecued Swordfish with Black Olive-Cucumber Salad
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Ingredients
| 1-1/2 lb. | swordfish fillets (four 1-inch thick swordfish steaks) | | 4 oz. | tomato sauce | | 2 tbsp. | sugar | | 2 tbsp. | balsamic vinegar | | 1 tbsp. | hot chili flakes | | 1 cup | black olives | | 1 (1 lb.) | long English cucumber, sliced | | 2 | plum tomatoes, stems removed | | 2 tbsp. | extra-virgin olive oil | | 1/2 cup | extra-virgin olive oil | | 7 tbsp. | red wine vinegar, divided | | 2 tbsp. | fresh oregano leaves | | 3 tbsp. | Dijon mustard | | 1/4 cup | chopped chives | | Salt, to taste | | Freshly ground black pepper, to taste |
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Instructions
Preheat barbecue with a good hot fire. Rinse and pat dry swordfish. In a small mixing bowl, mix tomato sauce, sugar, balsamic, and chili flakes and let stand. Into another mixing bowl, add olives and cucumber. Cube plum tomatoes into 1/8-inch cubes and add to cucumber mixture. Add 2 tbsp. extra-virgin olive oil, 1 tbsp. red wine vinegar and 2 tbsp. 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 tbsp. 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 approximately 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.
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