Barbecued Swordfish With Black Olive-Cucumber

1 4 6-ounce swordfish fillets (steaks; ),about 1-inch thi
4 oz basic tomato sauce -- (see
: separate recipe)
2 TB sugar
2 TB balsamic vinegar
1 TB hot chili flakes
1 c black olives such as Gaeta
1 lb English cucumbers (1 long
: one), -- sliced
2 plum tomatoes, -- stem
: removed
2 TB plus 1/2 cup extra virgin
: olive oil
1 TB plus 6 tablespoons red wine
: vinegar
2 TB fresh oregano leaves
3 TB Dijon mustard
1/4 c chopped chives
: 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.
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.
Yield: 4 servings