Barbequed Swordfish with Black Olive-Cucumber Salad Recipe

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

Servings: persons

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.

363

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 12 ingredients. The key ingredients include: 4 each swordfish steaks, 4 ounces tomato sauce, 2 tablespoons sugar, 2 tablespoons balsamic vinegar, and more.

Yes, Barbequed 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.

Barbequed Swordfish with Black Olive-Cucumber Salad

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