Barbecued Swordfish with Black Olive-Cucumber Salad

• 1-1/2 lb. swordfish fillets (four 1-inch thick swordfish steaks)
• 4 oz. tomato sauce
• 2 tbsp. sugar
• 2 tbsp. balsamic vinegar
• 1 tbsp. hot chili flakes
• 1 cup black olives
• 1 (1 lb.) long English cucumber, sliced
• 2 plum tomatoes, stems removed
• 2 tbsp. extra-virgin olive oil
• 1/2 cup extra-virgin olive oil
• 7 tbsp. red wine vinegar, divided
• 2 tbsp. fresh oregano leaves
• 3 tbsp. Dijon mustard
• 1/4 cup chopped chives
• Salt, to taste
• Freshly ground black pepper, to taste

1. Preheat barbecue with a good hot fire.
2. Rinse and pat dry swordfish.
3. In a small mixing bowl, mix tomato sauce, sugar, balsamic, and chili flakes and let stand.
4. Into another mixing bowl, add olives and cucumber.
5. Cube plum tomatoes into 1/8-inch cubes and add to cucumber mixture.
6. Add 2 tbsp.
7. extra-virgin olive oil, 1 tbsp.
8. red wine vinegar and 2 tbsp.
9. oregano leaves and mix well.
10. Do not season until ready to serve or vegetables will wilt.
11. In a blender, mix Dijon mustard, 1/2 cup extra-virgin olive oil and 6 tbsp.
12. red wine vinegar until smooth.
13. Remove and stir in chopped chives and set aside.
14. Brush swordfish steaks with barbecue sauce and season with salt and pepper.
15. Cook 3 minutes on first side and flip over.
16. Spoon 1 ounce barbecue sauce over each steak and finish cooking without turning approximately 4 more minutes.
17. Meanwhile, divide cucumber salad among 4 plates.
18. When swordfish is finished, lean one steak on each plate over salad.
19. Drizzle with chive sauce and serve.

swordfish fillets, tomato sauce, sugar, balsamic vinegar, hot chili flakes, black olives, cucumber, tomatoes, extravirgin olive oil, extravirgin olive oil, red wine vinegar, fresh oregano, mustard, chives, salt, freshly ground black pepper

Taken from www.foodgeeks.com/recipes/5191 (may not work)