*  Exported from  MasterCook  *
            Barbequed Swordfish with Black Olive-Cucumber Salad
 Recipe By     : Molto Mario
 Serving Size  : 1    Preparation Time :0:00
 Categories    : New Text Import
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      6 ounce       swordfish fillets (steaks) -- about 1-inch thick
    4      ounces        basic tomato sauce
    2      tablespoons   sugar
    2      tablespoons   balsamic vinegar
    1      tablespoon    hot chili flakes
    1      cup           black olives such as Gaeta
    1      pound         English cucumbers (1 long one) -- sliced
    2                    plum tomatoes -- stem removed
    2      tablespoons   extra virgin olive oil -- plus 1/2 cup
    1      tablespoon    red wine vinegar -- plus 6 T
    2      tablespoons   fresh oregano leaves
    3      tablespoons   Dijon mustard
      1/4  cup           chives -- chopped
                         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
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