4 6 ounce swordfish fillets (steaks) -- about 1-inch thick 4 ounces basic tomato sauce 2 tablespoons sugar 2 tablespoons balsamic vinegar 1 tablespoon hot chili flakes 1 cup black olives such as Gaeta 1 pound English cucumbers (1 long one) -- sliced 2 plum tomatoes -- stem removed 2 tablespoons extra virgin olive oil -- plus 1/2 cup 1 tablespoon red wine vinegar -- plus 6 T 2 tablespoons fresh oregano leaves 3 tablespoons Dijon mustard 1/4 cup chives -- chopped 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.
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