Barbecued Swordfish with Black Olive-Cucumber Salad and Red Wine Chive Mustard

Name: Barbecued Swordfish with Black Olive-Cucumber Salad and Red Wine Chive Mustard
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps balsamic vinegar; 1 mediums carrot, finely shredded; 1 Tbsp hot chili flakes; 59 milliliters chopped chives; 3 Tbsps Dijon mustard; 454 grams English cucumbers (1 long one), sliced; 2 Tbsps extra virgin olive oil; 4 Tbsps fresh thyme (or 2 tablespoons dried); 4 cloves garlic, thinly sliced; 237 milliliters black olives such as Gaeta; 1 Spanish onion, cut into 1/4-inch dice; 2 Tbsps fresh oregano leaves; 2 plum tomatoes, stem removed; 1 Tbsp red wine vinegar; 4 servings Salt, to taste; 4 servings Salt and pepper to taste; 2 Tbsps sugar; 680 grams swordfish fillets (steaks), about 1-inch thick; 2 kilograms tomatoes, crushed and mixed well with their juices; 85 grams virgin olive oil

Barbecued Swordfish with Black Olive-Cucumber Salad and Red Wine Chive Mustard might be a good recipe to expand your main course repertoire. One portion of this dish contains about 40g of protein, 47g of fat, and a total of 715 calories. This recipe serves 4. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up swordfish fillets, salt, oregano leaves, and a few other things to make it today. To use up the red wine vinegar you could follow this main course with the Cherry-Berry Pie as a dessert. It is a good option if you're following a gluten free, dairy free, and pescatarian diet.

Instructions

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

Ingredients you will need

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.

Ingredients you will need

Plum Tomato

Tomato Sauce

Cucumber

Chili Pepper

Olives

Sugar

Equipment you will use

Mixing Bowl

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.

Ingredients you will need

Red Wine Vinegar

Oregano

Vegetable

Cooking Oil

In a blender, mix Dijon mustard, 1/2 cup extra virgin olive oil and 6 tablespoons red wine vinegar until smooth.

Ingredients you will need

Extra Virgin Olive Oil

Red Wine Vinegar

Dijon Mustard

Equipment you will use

Blender

Remove and stir in chopped chives and set aside.

Ingredients you will need

Chives

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.

Ingredients you will need

Swordfish

Salt And Pepper

Barbecue Sauce

Cucumber

Steak

Drizzle with chive sauce and serve.

Ingredients you will need

Chives

Sauce

Saute the onion and garlic in the olive oil over medium heat until translucent, but not brown (about 10 minutes).

Ingredients you will need

Olive Oil

Garlic

Onion

Add the thyme and carrot and cook 5 minutes more.

Ingredients you will need

Carrot

Thyme

Add the tomatoes. Bring to a boil, lower the heat to just bubbling, stirring occasionally for 30 minutes. Season with salt to taste.

Ingredients you will need

Tomato

Salt

Serve immediately, or set aside for further use. The sauce may be refrigerated for up to one week or frozen for up to 6 months.

Ingredients you will need

Sauce

Equipment

Mixing Bowl

Blender

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish can be paired with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Loveblock Pinot Gris. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 24 dollars per bottle.