| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Sami | Import, New, Text | 1 | Servings |
INGREDIENTS
| 4 | 6-ounce swordfish fillets | |
| steaks about 1-inch | ||
| thick | ||
| 4 | oz | Basic tomato sauce, see |
| separate recipe | ||
| 2 | T | Sugar |
| 2 | T | Balsamic vinegar |
| 1 | T | Hot chili flakes |
| 1 | c | Black olives such as Gaeta |
| 1 | lb | English cucumbers, 1 long |
| one sliced | ||
| 2 | Plum tomatoes, stem removed | |
| 2 | T | Plus 1/2 cup extra virgin |
| olive oil | ||
| 1 | T | Plus 6 tablespoons red wine |
| vinegar | ||
| 2 | T | Fresh oregano leaves |
| 3 | T | Dijon mustard |
| 1/4 | c | Chopped chives |
| Salt and pepper to taste |
INSTRUCTIONS
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 <meginny@frontiernet.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 1192
Calories From Fat: 575
Total Fat: 64.5g
Cholesterol: 336.8mg
Sodium: 1238.2mg
Potassium: 2567.9mg
Carbohydrates: 44.6g
Fiber: 8.1g
Sugar: 31.2g
Protein: 106g