Swordfish Steaks With Smoky Tomato Ketchup

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Four 7-ounce swordfish steaks, cut 3/4 inch thick

Salt and freshly ground pepper

2 garlic cloves, minced

2 tablespoons fresh lemon juice

2 tablespoons extra-virgin olive oil

1 tablespoon vegetable oil

1 garlic clove, minced

1/2 small red onion, minced

1/2 teaspoon finely grated lemon zest

3 tablespoons light brown sugar

2 tablespoons red wine vinegar

2 teaspoons drained capers

1/2 teaspoon ground allspice

1/2 teaspoon ground ginger

1/2 teaspoon dry mustard

4 medium tomatoes (1 1/4 pounds)

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