Barbequed Swordfish With Black Olive

• 2 tomatoes stem removed (plum)
• 1 preheat barbecue with good fire (hot)
• 200 gr english cucumbers
• 170 gr swordfish fillets
• 140 gr black olives such as gaeta
• 110 ml basic tomato sauce
• 45 ml dijon mustard
• 34 gr chives (chopped)
• 30 ml balsamic vinegar
• 30 ml wine vinegar (red)