Barbequed Swordfish with Black Olive-Cucumber Salad
4 6 ounce swordfish fillets (steaks) -- about 1-inch thick 4 ounces basic tomato sauce 2 tablespoons sugar 2 tablespoons balsamic vinegar 1 tablespoon hot chili flakes 1 cup black ...
Ingredients
- 46 ounce swordfish fillets (steaks) -- about 1-inch thick
- 4ounces basic tomato sauce
- 2tablespoons sugar
- 2tablespoons balsamic vinegar
- 1tablespoonhot chili flakes
- 1cupblack olives such as gaeta
- 1poundenglish cucumbers (1 long one) -- sliced
- 2plum tomatoes -- stem removed
Directions
- 1
4 6 ounce swordfish fillets (steaks) -- about 1-inch thick 4 ounces basic tomato sauce 2 tablespoons sugar 2 tablespoons balsamic vinegar 1
- 2
Rinse and pat dry swordfish
- 3
In a small mixing bowl, mix tomato sauce, sugar, balsamic, chilis and let stand
- 4
Into another mixing bowl, add Gaeta olives and cucumber
- 5
Cube plum tomatoes into 1/8-inch cubes and add to cucumber mixture
- 6
Add 2 tablespoons extra virgin oil, 1 tablespoon red wine vinegar and 2 tablespoons oregano leaves and mix well
- 7
Do not season until ready to serve or vegetables will wilt
- 8
In a blender, mix Dijon mustard, 1/2 cup extra virgin olive oil and 6 tablespoons red wine vinegar until smooth