Barbecued Swordfish with Black Olive-Cucumber Salad and Red Wine Chive Mustard

4 servings
  • 4 6 -ounce swordfish fillets (steaks), about 1-inch thick
  • 4 ounces Basic Tomato Sauce, recipe follows
  • 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 plus 1/2 cup extra virgin olive oil
  • 1 tablespoon plus 6 tablespoons red wine vinegar
  • 2 tablespoons fresh oregano leaves
  • 3 tablespoons Dijon mustard
  • 1/4 cup chopped chives
  • Salt and pepper to taste
  • 1 Spanish onion, cut into 1/4-inch dice
  • 4 cloves garlic, thinly sliced
  • 3 ounces virgin olive oil
  • 4 tablespoons fresh thyme (or 2 tablespoons dried)
  • 1/2 medium carrot, finely shredded
  • 2 28 -ounce cans of tomatoes, crushed and mixed well with their juices
  • Salt, 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.


Saute the onion and garlic in the olive oil over medium heat until translucent, but not brown (about 10 minutes). Add the thyme and carrot and cook 5 minutes more. Add the tomatoes. Bring to a boil, lower the heat to just bubbling, stirring occasionally for 30 minutes. Season with salt to taste. Serve immediately, or set aside for further use. The sauce may be refrigerated for up to one week or frozen for up to 6 months. Yield: 6 cups

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