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

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

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

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