Barbequed Swordfish with Black OliveCucumber Salad Recipe

Barbequed Swordfish with Black OliveCucumber Salad recipe and other tilapia recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

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 e tra 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 mi ing bowl, mi tomato sauce, sugar, balsamic, chilis and let stand. Into another mi ing bowl, add Gaeta olives and cucumber. Cube plum tomatoes into 1/8 inch cubes and add to cucumber mi ture. Add 2 tablespoons e tra virgin oil, 1 tablespoon red wine vinegar and 2 tablespoons oregano leaves and mi well. Do not season until ready to serve or vegetables will wilt.
In a blender, mi Dijon mustard, 1/2 cup e tra 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.

Barbequed Swordfish with Black OliveCucumber Salad recipe and other tilapia recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0

205 people have voted

Last Reviewed on 2019-02-16