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

Honey Tips

Honey Flavors and Colors

Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.


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