Swordfish Steaks With Smoky Tomato Ketchup

Name: Swordfish Steaks With Smoky Tomato Ketchup
Ingredients: 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)