Barbecued Swordfish with Black Olive-Cucumber Salad
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CATEGORY
CUISINE
TAG
YIELD
Seafood
Sami
New, Text, Import
1
Servings
INGREDIENTS
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
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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