Barbequed Swordfish With Black Olive

Ingredients

170 gr swordfish fillets
110 ml basic tomato sauce
26 gr sugar
30 ml balsamic vinegar
9 gr chili flakes
140 gr black olives such as gaeta
200 gr english cucumbers
1 slice long one
2 tomatoes stem removed
30 ml extra-virgin olive oil
30 ml wine vinegar
22 gr oregano leaves
45 ml dijon mustard
34 gr chives
1 preheat barbecue with good fire
30 ml extra virgin oil

Instructions

In a blender, mix Dijon mustard, half 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.