Barbecued Swordfish with Black Olive-Cucumber Salad
| Yield: | 1 Servings |
| Categories: |
| 4 | 6-ounce swordfish fillets (steaks),; about 1-inch thick | |
| 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 |
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