Barbecued Swordfish With Black Olive-Cucumber Salad

Grrrrrgh!
Course : Italian
From: HungryMonster.com
Serves: 4
 

Ingredients:

24 ounces swordfish fillets
4 ounces basic tomato sauce
2 tablespoons sugar
2 tablespoons balsamic vinegar
1 tablespoon hot chili flakes
1 cup black olives
1 pound english cucumber - -- (1 long one), sliced
2 medium plum tomatoes -- stems removed
2 tablespoons extra-virgin olive oil -- plus
1/2 cup extra-virgin olive oil
7 tablespoons red wine vinegar -- divided
2 tablespoons fresh oregano leaves
3 tablespoons dijon mustard
1/4 cup chopped chives
1 teaspoon salt -- to taste
1 teaspoon freshly-ground black pepper -- to taste
 

Preparation:

* Note: See the "Basic Tomato Sauce" recipe which is included in this collection. 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. Comments: The original recipe title as listed is "Barbecued Swordfish With Black Olive-Cucumber Salad And Red Wine Chive Mustard". Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5680)