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Prepare a hot fire in the charcoal grill or preheat the broiler.
Rinse the swordfish and pat dry.
Make the barbecue sauce. In a small mixing bowl, mix the tomato sauce sugar, vinegar, and red pepper flakes and set aside.
Make the salad. In a medium mixing bowl, combine the cucumber and olives. Add the tomatoes and oregano, and mix well.
Brush the swordfish steaks with barbecue sauce and season with salt and pepper. Cook 3 minutes, then turn and spoon 2 tablespoons of barbecue sauce over each steak. Cook without turning about 4 minutes longer or until done.
Meanwhile, divide the cucumber salad among 4 plates. Lean 1 swordfish steak up against the salad on each plate. Drizzle with the vinaigrette and serve.

Barbecued Swordfish with Black Olive-Cucumber Salad and Red Wine-Chive Vinaigrette