Barbecued Swordfish with Black Olive-Cucumber Salad Recipe

Name: Barbecued Swordfish with Black Olive-Cucumber Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

412

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1-1/2 lb. swordfish fillets (four 1-inch thick swordfish steaks), 4 oz. tomato sauce, 2 tbsp. sugar, 2 tbsp. balsamic vinegar, and more.

Yes, Barbecued Swordfish with Black Olive-Cucumber Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Barbecued Swordfish with Black Olive-Cucumber Salad

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