Ingredients Jump to Instructions ↓

  1. 24 oz 681g Swordfish fillets

  2. 1"-thk swordfish steaks

  3. 4 oz 113g Basic Tomato Sauce - (see recipe)

  4. 2 tablespoons 30ml Sugar

  5. 2 tablespoons 30ml Balsamic vinegar

  6. 1 tablespoon 15ml Hot chili flakes

  7. 1 cup 237ml Black olives, such as gaeta

  8. 1 lb 454g / 16oz English cucumber - (1 long one) - sliced

  9. 2 Plum tomatoes - stems removed

  10. 2 tablespoons 30ml Extra-virgin olive oil - plus

  11. 1/2 cup 118ml Extra-virgin olive oil

  12. 7 tablespoons 105ml Red wine vinegar - divided

  13. 2 tablespoons 30ml Fresh oregano leaves

  14. 3 tablespoons 45ml Dijon mustard

  15. 1/4 cup 36g / 1 1/3oz Chopped chives Salt - to taste Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat barbecue with a good hot fire. Rinse and pat dry swordfish. In a small mixing bowl, mix tomato sauce, sugar, balsamic, chili flakes 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 olive 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. This recipe yields 4 servings.


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