Name: Barbecued Swordfish with Black Olive-Cucumber Salad
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

[God] may direct some to leave their homeland to go to proclaim the Gospel in a foreign land. There is a great temptation in such circumstances for people to revert to the legalism of thinking that they are being heroes for God because they are leaving their homeland to endure the rigors of living in a foreign land. Those who are directed to do hard jobs for God must remind themselves that these rigors are simply for their health. As these difficulties help them become more like Christ, they will sing a song of praise unto God, and as a result 'many will see it and fear and put their trust in the Lord' (Psm. 40:3). People who regard themselves as invalids rather than heroes will make excellent missionaries.

Daniel Fuller

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 <[email protected]>

A Message from our Provider:

“When God saw you – It was love at first sight”