Recipe - Barbecued Swordfish With Black Olive-Cucumber Salad

4 6ounce swordfish fillets
(steaks),; about 1inch
thick
4 ounce Basic tomato sauce; (see
separate recipe)
2 tablespoon Sugar
2 tablespoon Balsamic vinegar
1 tablespoon Hot chili flakes
1 cup Black olives such as Gaeta
1 pound English cucumbers (1 long
one),; cut or sliced up
2 Plum tomatoes,; stem removed
2 tablespoon Plus One half cup extra virgin
olive oil
1 tablespoon Plus 6 tablespoons red wine
vinegar
2 tablespoon Fresh oregano leaves
3 tablespoon Dijon mustard
One fourth cup 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 1/8inch 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, One half 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 MCRecipe Digest V1 #266

Date: Mon, 28 Oct 1996 22:13:41 0500

From: Meg Antczak meginny@frontiernet.net