1 4 6-ounce swordfish fillets
Directions
: -(steaks),about 1-inch thi
4 oz basic tomato sauce -- (see
: separate recipe)
2 TB sugar
2 TB balsamic vinegar
1 TB hot chili flakes
1 c black olives such as Gaeta
1 lb English cucumbers (1 long
: one), -- sliced
2 plum tomatoes, -- stem
: removed
2 TB plus 1/2 cup extra virgin
: olive oil
1 TB plus 6 tablespoons red wine
: vinegar
2 TB fresh oregano leaves
3 TB Dijon mustard
1/4 c chopped chives
: 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.
Yield: 4 servings
Recipe By :MOLTO MARIO SHOW #MB5680
Date: Mon, 28 Oct 1996 22:13:41
~0500
Servings: 4 servings
Barbecued Swordfish With Black Olive-Cucumber Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Beef; Cucumber; Fish
The History of Recipes
Recipes as a concept can be observed far back into the far past, certainly as far back into history as the Egypt of the Pharoahs, and possibly even further than that. However, mostly, these early recipes were just basic pictorial recipes for preparing food.
Progressing into The time of the roman empire around 25BC a roman called Apicius created a few scripts detailing recipes enjoyed by the Romans. In his works, Apicius recounts how the meals of wealthy Romans were divided into starters, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef tells us how the Roman chefs used many different herbs, including a few that are still present in modern kitchens like basil, rue and asafoetida. In the 15th century, people returning from the crusades brought us a variety of foods and spices from the Middle-East, such as parsley, basil and rosemary. These new herbs and spices led to an eruption in recipe publications, the majority of which still exist in private collections. When we get to the 1900s, cookbooks were highly popular as a result of increased literacy, people having more spare time and being a little richer. |
We hope you enjoy this Barbecued Swordfish With Black Olive Cucumber recipe.
