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Swordfish Steaks with Smoky Tomato Ketchup
© James Baigrie

Swordfish Steaks with Smoky Tomato Ketchup

  • ACTIVE: 45 MIN

"I spend part of the year in Martha's Vineyard, where we get incredibly fresh swordfish. It's a great sponge for that wood-grilled flavor," Steven Raichlen says. He serves the fish with ketchup made from tomatoes charred over the same fire.


  1. Four 7-ounce swordfish steaks, cut 3/4 inch thick
  2. Salt and freshly ground pepper
  3. 2 garlic cloves, minced
  4. 2 tablespoons fresh lemon juice
  5. 2 tablespoons extra-virgin olive oil


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

Suggested Pairing

These steaks, served with a smoky ketchup, taste better with a fruity rosé than a white, which would be overpowered by the food's strong flavors. Australian rosés typically have the substance needed here.

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