1. for the chili tomato ketchup, mix garlic with soy sauce, sugar, tomato ketchup, 2 pinches each of pepper and chili, lime juice, new spice and zest, season with salt.
2. rinse meat, dry and cut lengthwise into slices about 1/2 cm thick. Coat with half of the ketchup on both sides, refrigerate for 1 hour.
3. roast Jamaica fillets in an aluminum grill pan for 3 to 4 minutes on each side. Serve with remaining chili tomato ketchup. Serve with grilled peppers to taste.
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