1 4 6-ounce swordfish fillets
A Recipe for
Barbecued Swordfish With Black Olive-Cucumber
Work is the curse of the drinking class. |
| Oscar Wilde (1854-1900) |
We load up on oat bran in the morning so we'll live forever. Then we spend the rest of the day living like there's no tomorrow. |
| Lee Iacocca |
The whole of nature, as has been said, is a conjugation of the verb to eat, in the active and in the passive. |
| William Ralph Inge |
This Recipe for Barbecued Swordfish With Black Olive-Cucumber is one of thousands in the Recipes-to-go Barbecue Cookbook.
What do snowmen eat for breakfast? Snowflakes. |
| Unknown |
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The rich would have to eat money if the poor did not provide food |
| Russian proverb |
If only it was as easy to banish hunger by rubbing the belly as it is to masturbate. |
| Diogenes the Cynic |
This is a recipe for Barbecued Swordfish With Black Olive-Cucumber from the recipe cookbook of Recipes-to-go (Barbecue)
I don't cry over spilt milk, but a fallen scoop of ice cream is enough to ruin my whole day. |
| Terri Guillemets |
Man is the only animal that can remain on friendly terms with the victims he intends to eat until he eats them. |
| Samuel Butler |
Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon. |
| Doug Larson |
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet Van Horne |
Nothing will benefit human health and increase the chances for survival of life on Earth as much as the evolution to a vegetarian diet. |
| Albert Einstein (1879-1955) |
This special feeling towards fruit, its glory and abundance, is I would say universal.... We respond to strawberry fields or cherry orchards with a delight that a cabbage patch or even an elegant vegetable garden cannot provoke. |
| Jane Grigson |
: -(steaks),about 1-inch thi
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
Recipe By :MOLTO MARIO SHOW #MB5680
Date: Mon, 28 Oct 1996 22:13:41
~0500
Serves: 4
Barbecued Swordfish With Black Olive-Cucumber Recipe brought to you by Recipes To-Go