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Barbecued Swordfish with Black Olive-Cucumber Salad and Red Wine Chive Mustard (Mario Batali) Recipe

Barbecued Swordfish with Black Olive-Cucumber Salad and Red Wine Chive Mustard (Mario Batali) Recipe

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Barbecued Swordfish with Black Olive-Cucumber Salad and Red Wine Chive Mustard (Mario Batali)

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Ingredients

Count

Nutrition

713

Calories

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Ingredients:

Serving

4 6 - oz swordfish fillets ( steaks), about 1-inch thick
4 oz basic tomato sauce , recipe follows
2 tbsp sugar
2 tbsp balsamic vinegar
1 tbsp hot chili flakes
1 cup black olives such as gaeta
1 lb english cucumbers (1 long 1), sliced
2 plum tomatoes, stem removed
2 tbsp plus 1/2 cup extra virgin olive oil
1 tbsp plus 6 tbsp red wine vinegar
2 tbsp fresh oregano leaves
3 tbsp 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 oz virgin olive oil
4 tbsp fresh thyme (or 2 tbsp dried )
1/2 medium carrot, finely shredded
2 28 - oz cans of tomatoes, crushed and mixed well with their juices
salt , to taste

Directions:

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.
BASIC TOMATO SAUCE
Saute the onion and garlic in the olive oil over medium heat until translucent, but not brown (about 10 minutes). Add the thyme and carrot and cook 5 minutes more. Add the tomatoes. Bring to a boil, lower the heat to just bubbling, stirring occasionally for 30 minutes. Season with salt to taste. Serve immediately, or set aside for further use. The sauce may be refrigerated for up to one week or frozen for up to 6 months. Yield: 6 cups

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	712.96 Kcal (2985 kJ)
Calories from fat	409.45 Kcal
		% Daily Value*
Total Fat	45.49g	70%
Cholesterol	112.2mg	37%
Sodium	1269.21mg	53%
Potassium	1955.18mg	42%
Total Carbs	36.29g	12%
Sugars	23.82g	95%
Dietary Fiber	8.36g	33%
Protein	40.89g	82%
Vitamin C	72mg	120%
Vitamin A	0.1mg	3%
Iron	38.6mg	215%
Calcium	169.8mg	17%

Amount Per 100 g
Calories	79.59 Kcal (333 kJ)
Calories from fat	45.71 Kcal
		% Daily Value*
Total Fat	5.08g	70%
Cholesterol	12.53mg	37%
Sodium	141.69mg	53%
Potassium	218.27mg	42%
Total Carbs	4.05g	12%
Sugars	2.66g	95%
Dietary Fiber	0.93g	33%
Protein	4.57g	82%
Vitamin C	8mg	120%
Iron	4.3mg	215%
Calcium	19mg	17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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