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Barbecued Swordfish With Black Olive-cucumber Salad
4 6-ounce swordfish fillets (steaks),; about 1-inch thick
4 oz Basic tomato sauce; (see separate recipe)
2 tb Sugar
2 tb Balsamic vinegar
1 tb Hot chili flakes
1 c Black olives such as Gaeta
1 lb English cucumbers (1 long one),; sliced
2 Plum tomatoes,; stem removed
2 tb Plus 1/2 cup extra virgin olive oil
1 tb Plus 6 tablespoons red wine vinegar
2 tb Fresh oregano leaves
3 tb Dijon mustard
1/4 c 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 1/8-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, 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.