We made this last night! Grilled 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.