| | Barbecued Swordfish with Black Olive-Cucumber Salad
four 6 ounce swordfish fillets
4 ounces of basic tomato sauce
2 tablespoons of sugar
2 tablespoons of balsamic vinegar
1 tablespoon of Hot chili flakes
1 cup of black olives such as Gaeta
1 pound of English cucumbers (1 long
2 Plum tomatoes, stem removed
2 tablespoons Plus 1/2 cup extra virgin olive oil
1 tablespoon Plus 6 tablespoons red wine
2 tablespoons of fresh oregano leaves
3 tablespoons of Dijon mustard
1/4 cup of 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. Yield: 4 servings
Recipe By :MOLTO MARIO SHOW #MB5680 Posted to MC-Recipe Digest V1 #266 Date: Mon, 28 Oct 1996 22:13:41 -0500 From: Meg Antczak |
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