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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: 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
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