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How To make 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.
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Livebait Restaurant, Docklands Vic 3008
Fresh seafood cuisine + stunning water & city views
With panoramic views of the CBD and Victoria Harbour, there's no mistaking what's on the menu at Livebait. Feast on fresh seafood full of Mediterranean flavours -- oysters, crayfish, prawns, mussels, snapper, tuna, swordfish, ... the list goes on.
To start try the Black salt crumbed calamari, spicy cucumber salad, lime aioli, then on to the main go for the Barbecued swordfish steak with nicoise salad and olive tapenade dressing and complete the experience with Caramelized apple tart - flamed at the table with calvados liqueur ice cream
For something a little extra special to share - order the Livebait Seafood Fantasy. A two tiered platter of Moreton Bay bugs, Spencer Gulf prawns, Hervey Bay scallops, Blue swimmer crab, Spring Bay mussels, Chef's oyster selection & calamari served with salad and condiments
Head Chef Georgio Boninsegni has a true love of cooking with the very freshest of seafood, which is reflected in the menu and in the regular Chef specials on offer which are broadcast via Livebait's Twitter & Facebook Pages.
Livebait also caters for non seafood eaters with an ample range of meat & vegetarian options.
Sitting out on the balcony positioned right above the water, you can truly appreciate this special location which only enhances your dining experience.
Bookings are advised. Available for group bookings and private events.
Open lunch and dinner 7 days
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