Barbecued Swordfish with Black Olive-Cucumber Salad

Name: Barbecued Swordfish with Black Olive-Cucumber Salad
Ingredients: 4.0 Swordfish Fillets About Inch Thick; 4.0 ounce Basic Tomato Sauce; 2.0 tablespoon Sugar; 2.0 tablespoon Balsamic Vinegar; 1.0 tablespoon Hot Chili Flakes; 1.0 cup Black Olives Such As Gaeta; 1.0 pound English Cucumbers Sliced; 2.0 Plum Tomatoes Stem Removed; 2.0 tablespoon Plus Extra Virgin Olive Oil; 1.0 tablespoon Plus Red Wine Vinegar; 2.0 tablespoon Fresh Oregano Leaves; 3.0 tablespoon Dijon Mustard; 0.25 cup Chopped Chives; Salt And Pepper To Taste

Barbecued Swordfish with Black Olive-Cucumber Salad is a home-style recipe made with Swordfish Fillets About Inch Thick, Basic Tomato Sauce, Sugar, Balsamic Vinegar, Hot Chili Flakes, and Black Olives Such As Gaeta.

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Ingrédients

4.0 Swordfish Fillets About Inch Thick
4.0 oz Basic Tomato Sauce
2.0 tbsp Sugar
2.0 tbsp Balsamic Vinegar

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Méthode (aperçu)

1
Preheat barbecue with good hot fire. Rinse and pat dry swordfish.
2
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

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