Barbequed Swordfish With Black Olive

Ingredients

6 ounce swordfish fillets
4 ounces basic tomato sauce
2 tablespoons sugar
2 tablespoons balsamic vinegar
1 tablespoon chili flakes
1 cup black olives such as gaeta
1 pound english cucumbers
1 slice long one
2 tomatoes stem removed
2 tablespoons extra-virgin olive oil
2 tablespoon wine vinegar
4 tablespoons oregano leaves
3 tablespoons dijon mustard
1/4 cup chives
1 preheat barbecue with good fire
2 tablespoons extra virgin oil

Instructions

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.