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

How Honey Is Created

Honey is created when bees mix plant nectar, a sweet substance secreted by flowers, with their own bee enzymes.


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