Swordfish Steaks with Smoky Tomato Ketchup Recipe

Name: Swordfish Steaks with Smoky Tomato Ketchup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Four 7-ounce swordfish steaks, cut 3/4 inch thick; Salt and freshly ground pepper; 2 garlic cloves, minced; 2 tablespoons fresh lemon juice; 2 tablespoons extra-virgin olive oil; 1 tablespoon vegetable oil; 1 garlic clove, minced; 1/2 small red onion, minced; 1/2 teaspoon finely grated lemon zest; 3 tablespoons light brown sugar; 2 tablespoons fresh lemon juice; 2 tablespoons red wine vinegar; 2 teaspoons drained capers; 1/2 teaspoon ground allspice; 1/2 teaspoon ground ginger; 1/2 teaspoon dry mustard; 4 medium tomatoes (1 1/4 pounds); Salt and freshly ground pepper

Servings: persons

Four 7-ounce swordfish steaks, cut 3/4 inch thick
Salt and freshly ground pepper
2 garlic cloves, minced
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 tablespoon vegetable oil
1 garlic clove, minced
1/2 small red onion, minced
1/2 teaspoon finely grated lemon zest
3 tablespoons light brown sugar
2 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
2 teaspoons drained capers
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon dry mustard
4 medium tomatoes (1 1/4 pounds)
Salt and freshly ground pepper

1
Arrange the swordfish in a shallow dish and season with salt and pepper.
2
Rub the garlic onto both sides of the steaks, then drizzle the lemon juice and olive oil over the fish.
3
Cover and refrigerate for up to 1 hour.
4
In a saucepan, heat the oil.
5
Add the garlic, onion and lemon zest and cook over moderately high heat until lightly browned, 4 minutes.
6
Stir in the brown sugar, lemon juice, vinegar, capers, allspice, ginger and mustard and boil for 3 minutes.
7
Remove from the heat.
8
Light a charcoal grill.
9
Oil the grate and grill the tomatoes over high heat, turning frequently, until lightly charred.
10
Core and finely chop the tomatoes, then stir them into the ketchup.
11
Simmer over low heat, stirring occasionally, until thickened, about 10 minutes.
12
Season with salt and pepper.
13
Grill the swordfish steaks over high heat for 5 minutes, shifting the steaks after 2 minutes to create a crosshatch pattern, if desired.
14
Turn the swordfish over and grill for 3 minutes longer.
15
Transfer to plates and serve with the grilled-tomato ketchup.

278

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Four 7-ounce swordfish steaks, cut 3/4 inch thick, Salt and freshly ground pepper, 2 garlic cloves, minced, 2 tablespoons fresh lemon juice, and more.

Yes, Swordfish Steaks with Smoky Tomato Ketchup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Swordfish Steaks with Smoky Tomato Ketchup

How did you like this recipe?

Frequently Asked Questions