Barbequed Swordfish with Black Olive-Cucumber Salad

Ingredients

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 olives such as Gaeta

1 pound English cucumbers (1 long one) -- sliced

2 plum tomatoes -- stem removed

2 tablespoons extra virgin olive oil -- plus 1/2 cup

1 tablespoon red wine vinegar -- plus 6 T

2 tablespoons fresh oregano leaves

3 tablespoons Dijon mustard

1/4 cup chives -- chopped

Salt and pepper 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.


Preparation

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.