Savory Swordfish

A tangy sweet sauce; the perfect complement for swordfish.


1/4 cup ketchup
3 Tablespoons white vinegar
1 teaspoon soy sauce
3 Tablespoons finely chopped carrots
3 Tablespoons green bell pepper, minced
3 scallions, minced
2 teaspoons cornstarch dissolved in 2 teaspoons cold water
2 teaspoons vegetable oil
4 swordfish steaks, about 1-inch thick
1/2 teaspoon ground ginger


Combine first 7 ingredients in a saucepan. Bring to a boil over medium heat, stirring. Continue cooking for about 3 minutes. Stir in dissolved cornstarch. Continue stirring until thickened, about 1 minute. Cover and set aside.

Put oil in a large skillet over high heat. When sizzling, add swordfish and sprinkle with 1/4 teaspoon of ginger. Reduce heat to medium. Cook steaks for 5 minutes. Turn steaks, sprinkle with remaining ginger and cook until fish is done, about 5 minutes longer.

Heat sauce. Transfer fish to plates and spoon sauce on top. Serve immediately.

Serves: 4

golden blossom honey product