Recipe

Barbecued Tempeh Recipe

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Ingredients

Directions

Step #1 4 6-oz swordfish fillets : -(steaks), -- sliced 2 plum tomatoes,about 1-inch thick 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), -- stem : removed 2 TB plus 1/2 c extra virgin : olive oil 1 TB plus 6 tbsps red wine : vinegar 2 TB fresh oregano leaves 3 TB Dijon mustard 1/4 c sliced chives : Salt & pepper to taste Preheat barbecue with good hot fire.
Step #2 Rinse & pat dry swordfish.
Step #3 In a small mixing bowl, balsamic, sugar, mix tomato sauce, chilis and let this stand.
Step #4 Into another mixing bowl, add Gaeta olives & cucumber.
Step #5 Cube plum tomatoes into 1/8-inch cubes & add to cucumber mixture.
Step #6 Add 2 tbsps extra virgin oil, 1 tbsp red wine vinegar and 2 tbsps oregano leaves & mix well.
Step #7 Do not Spice up until ready to serve or vegetables will wilt.
Step #8 In a mixer, mix Dijon mustard, 1/2 c extra virgin olive oil & 6 tbsps red wine vinegar until smooth.
Step #9 Remove & stir in the sliced chives & set aside.
Step #10 Brush swordfish steaks with barbecue sauce and Spice up this with salt & pepper.
Step #11 Cook 3 mins on first side & flip over.
Step #12 Spoon 1 oz barbecue sauce over each steak & finish cooking without turning about 4 more mins.
Step #13 Meanwhile, divide cucumber salad among 4 plates.
Step #14 When swordfish is finished, lean one steak on each plate over salad.
Step #15 Drizzle with chive sauce & serve.
Step #16 Yield: 4 servings.
Enjoy the BARBECUED TEMPEH recipe