Barbecued Swordfish with Black Olive-Cucumber Salad



4 servings



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


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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