1 4 6-ounce swordfish fillets
A Recipe for
Barbecued Swordfish With Black Olive-Cucumber
Red meat is not bad for you. Now blue-green meat, that’s bad for you! |
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Nobody seems more obsessed by diet than our anti-materialistic, otherworldly, New Age spiritual types. But if the material world is merely illusion, an honest guru should be as content with Budweiser and bratwurst as with raw carrot juice, tofu and seaweed slime. |
| Edward Abbey |
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| Robert Orben |
This Recipe for Barbecued Swordfish With Black Olive-Cucumber is one of thousands in the Recipes-to-go Barbecue Cookbook.
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| Confucius |
This is a recipe for Barbecued Swordfish With Black Olive-Cucumber from the recipe cookbook of Recipes-to-go (Barbecue)
Part of the secret of a success in life is to eat what you like and let the food fight it out inside. |
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When baking, follow directions. When cooking, go by your own taste. |
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: -(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