---------- Recipe via Meal-Master (tm) v8.04
  
       Title: Barbecued Swordfish With Black Olive-Cucumber
  Categories: New, Text, Import
       Yield: 4 servings
  
  
         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.
   
   Yield: 4 servings
   
   Recipe By     :MOLTO MARIO SHOW #MB5680
   
                                         Date: Mon, 28
   Oct 1996 22:13:41 -0500
  
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