Barbecued Swordfish with Black Olive-Cucumber Salad and Red Wine-Chive Vinaigrette
Nutrition
Calories: 238 kcalCarbohydrates: 22 gProtein: 36 gFat: 14 gSaturated Fat: 10 gCholesterol: 54 mgSodium: 308 mgFiber: 8 gSugar: 15 gVitamin A: 21.55 IUCalcium: 40 mgIron: 13 mg
Ingredients
- 4 each swordfish steaks (6 oz. each)
- ½ cup tomato sauce
- 2 tbsp sugar
- 2 tbsp balsamic vinegar
- 1 tablespoon red pepper flakes
- 1 whole English cucumber peeled, seeded, cut in half and 1/4 in slc, half moons
- 1 cup black olives such as Gaeta
- 2 med plum tomatoes cut into 1/8-inch cubes
- 2 tbsp fresh oregano leaves
- 1 dash salt to taste
- 1 dash Black pepper freshly ground, to taste
- ½ cup low-fat red wine vinaigrette
Instructions
- Prepare a hot fire in the charcoal grill or preheat the broiler.
- Rinse the swordfish and pat dry.
- Make the barbecue sauce. In a small mixing bowl, mix the tomato sauce sugar, vinegar, and red pepper flakes and set aside.
- Make the salad. In a medium mixing bowl, combine the cucumber and olives. Add the tomatoes and oregano, and mix well.
- Brush the swordfish steaks with barbecue sauce and season with salt and pepper. Cook 3 minutes, then turn and spoon 2 tablespoons of barbecue sauce over each steak. Cook without turning about 4 minutes longer or until done.
- Meanwhile, divide the cucumber salad among 4 plates. Lean 1 swordfish steak up against the salad on each plate. Drizzle with the vinaigrette and serve.