Instructions: Preheat barbecue with a good hot fire. Rinse and pat dry swordfish.

In a small mixing bowl, mix tomato sauce, sugar, balsamic, chili flakes 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 olive 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.

This recipe yields 4 servings.

Comments: The original recipe title as listed is "Barbecued Swordfish With Black Olive-Cucumber Salad And Red Wine Chive Mustard".

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