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45 minutes
Prep: 15 minutes
Cook: 25 minutes
80 calories per serving view nutrition facts
4 servings
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| 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 leaves | |
| 3 | tablespoons | dijon mustard | |
| 1/4 | cup | chives | chopped |
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.
| % Daily Value* | |
| Total Fat 1.0g | 1% |
| Saturated Fat 0.0g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 143mg | 6% |
| Total Carbohydrate 17.0g | 6% |
| Dietary Fiber 2.0g | 9% |
| Sugars 12.0g | |
| Protein 2.0g | 5% |
| Vitamin A | 21% | Vitamin C | 26% | |
| Calcium | 4% | Iron | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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