Barbequed swordfish with black olive-cucumber salad

4      6 ounce       swordfish fillets (steaks) -- about 1-inch thick
   4      ounces        basic tomato sauce
   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   extra virgin olive oil -- plus 1/2 cup
   1      tablespoon    red wine vinegar -- plus 6 T
   2      tablespoons   fresh oregano leaves
   3      tablespoons   Dijon mustard
     1/4  cup           chives -- chopped
                        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.