Barbequed Swordfish with Black Olive-Cucumber Salad

• 4 each swordfish steaks
• 4 ounces tomato sauce
• 2 tablespoons sugar
• 2 tablespoons balsamic vinegar
• 1 tablespoon red pepper flakes
• 1 cup olives
• 1 pound english cucumber sliced
• 2 each italian plum (roma) tomatoes stem removed
• 1 tablespoon red wine vinegar
• 2 tablespoons oregano
• 3 tablespoons dijon mustard
• 1/4 cup chives chopped

1. Preheat barbecue with good hot fire.
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 18 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.
9. Remove and stir in chopped chives and set aside.
10. Brush swordfish steaks with barbecue sauce and season with salt and pepper.
11. Cook 3 minutes on first side and flip over.
12. Spoon 1 ounce barbecue sauce over each steak and finish cooking without turning about 4 more minutes.
13. Meanwhile, divide cucumber salad among 4 plates.
14. When swordfish is finished, lean one steak on each plate over salad.
15. Drizzle with chive sauce and serve.

swordfish steaks, tomato sauce, sugar, balsamic vinegar, red pepper, olives, cucumber, italian plum, red wine vinegar, oregano, dijon mustard, chives

Taken from recipeland.com/recipe/v/barbequed-swordfish-black-olive-44900 (may not work)