We made this last night! Grilled swordfish steaks with smoky tomato ketchup.

http://www.foodandwine.com/recipes/swordfish-steaks-with-smoky-tomato-ketchup

we had less brown sugar, so we added molasses.  And we didn’t have red wine vinegar, so we used balsamic.

And 3 garlic cloves instead of just one. Plus the magic of liquid smoke.

Tomatos came from the garden, we grilled them, then mushed them up and put them in a saute pan to make the ketchup. Which was more like a relish cuz it was chunky.

The ketchup(relish) really balanced the fishy taste of the swordfish. And check out that crosshatching on that fish!

We served w/ greenbeans w/ sesame seeds.  Good meal for a random Tuesday night.

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