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Ingredients

• 4 6-ounce swordfish fillets (steaks), about 1-inch thick
• 4 ounces Basic Tomato Sauce, recipe follows
• 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 plus 1/2 cup extra virgin olive oil
• 1 tablespoon plus 6 tablespoons red wine vinegar
• 2 tablespoons fresh oregano leaves
• 3 tablespoons Dijon mustard
• 1/4 cup chopped chives
• Salt and pepper to taste

• 1 Spanish onion, cut into 1/4-inch dice
• 4 cloves garlic, thinly sliced
• 3 ounces virgin olive oil
• 4 tablespoons fresh thyme (or 2 tablespoons dried)

• 1/2 medium carrot, finely shredded
• 2 28-ounce cans of tomatoes, crushed and mixed well with their juices
• Salt, to taste

Description

Cooking Channel Serves Up This Barbecued Swordfish With Black Olive-Cucumber Salad And Red Wine Chive Mustard Recipe Recipe From Mario Batali Plus Many Other Recipes At CookingChannelTV.com.

Cooking Channel