Swordfish with Smoked Paprika

The Mediterranean region is known for its abundance of swordfish, and this dish from Spain is often considered to be among the best ways to prepare swordfish anywhere in the world.

A rich and savory cuisine that transports you to the sunny sands of the Costa Brava in Catalonia is created by the combination of meaty fish, smoky paprika, pine nuts, garlic, and parsley. They all come together to create this dish.

I am aware of what you are thinking: Are swordfish not in risk of extinction? No. Perhaps, at the very least, it is not under danger of extinction anywhere in the United States.

It is permissible for customers to consume an unlimited quantity of swordfish, as long as it was obtained in waters that are either located in North America or Hawaii, according to the numerous organizations that monitor fish populations.


According to the Seafood Watch program of the Monterey Bay Aquarium, American swords receive either a “best choice” or a “good alternative” grade, depending on the method by which they are caught.

It is a rich and meaty fish, especially if you have never worked with swordfish before. In addition to this, it has a rubbery skin that cannot be eaten and must be removed.

It is important to pay attention to the bloodline, which is the red patch of meat in the steak, when you are shopping for a blade. It ought to be scarlet. The fish is considered to be elderly if it is brown.

If you are unable to locate swordfish, your options include farm-raised sturgeon, yellowfin tuna or albacore, tilefish, mahi mahi, or even shrimp. These are all excellent substitutes for swordfish. I frequently utilize leopard sharks that I have caught myself; however, many sharks that are captured for commercial purposes are not doing well, and as a result, I do not recommend that you purchase sharks for this meal or any other dish.

This is a meal that can be prepared in a short amount of time, so make sure you have everything you need available.It is recommended to serve this dish with crusty bread and either a dry rose, a dry white wine, or a glass of ice-cold, very dry fino.


  • 3 tablespoons extra virgin olive oil
  • 1 pound swordfish or other firm white fish
  • Salt
  • Flour, for dusting
  • 2 cloves garlic, sliced thin
  • 1/4 cup pine nuts, toasted
  • 2 tablespoons white wine
  • 4 Roma or other paste tomatoes, seeded and diced
  • 1/4 cup parsley, chopped
  • 2 teaspoons Spanish smoked paprika
  • Black pepper


  1. Prepare the swordfish:

    Remove the skin from the swordfish and cut it into cubes. Salt the fish well and dust the cubes in flour.

  2. Sear swordfish chunks:

    Heat the olive oil in a sauté pan large enough to hold all the swordfish chunks in one layer. Sear them well on at least two sides. Give the first side 1-2 minutes, then sear other sides for 30 seconds to 1 minute each.

    When the swordfish is cooked, remove it to a bowl and reserve.

  3. Make the sauce:

    Add the garlic slices to the pan used to sauté the fish and sauté 30 seconds or so. The second the garlic begins to brown, add the tomatoes, parsley, white wine, pine nuts and paprika.

  4. Add fish to sauce:

    Toss to combine and cook 1 minute, then add the swordfish back to the pan, toss to combine and cook another 30 seconds or so. Serve at once.


What is swordfish with Smoked Paprika?

Swordfish with Smoked Paprika is a flavorful and aromatic dish featuring swordfish steaks seasoned with smoked paprika and other complementary spices, then grilled, baked, or pan-seared to perfection. The smoked paprika adds a rich, smoky flavor to the fish, enhancing its natural taste and creating a deliciously bold dish.

How do I make Swordfish with Smoked Paprika?

To make Swordfish with Smoked Paprika, start by seasoning swordfish steaks with a mixture of smoked paprika, garlic powder, salt, pepper, and olive oil. Allow the fish to marinate for at least 15-30 minutes to absorb the flavors. Next, heat a grill, grill pan, or skillet over medium-high heat and cook the swordfish steaks for about 3-4 minutes per side, or until they are cooked through and have grill marks. Alternatively, you can bake the swordfish in the oven at 400°F (200°C) for 10-12 minutes or until cooked to your desired level of doneness. Serve the swordfish hot, garnished with fresh herbs like parsley or cilantro and a squeeze of lemon juice.

What ingredients are needed to make Swordfish with Smoked paprika?

The main ingredients for Swordfish with Smoked Paprika include swordfish steaks, smoked paprika, garlic powder, salt, pepper, and olive oil. You can also add additional seasonings like onion powder, cayenne pepper, or dried herbs for extra flavor. Garnish options include fresh herbs, lemon wedges, or a drizzle of balsamic glaze for added depth.

Can I substitute swordfish with another type of fish?

While swordfish is traditionally used in this recipe for its firm texture and mild flavor, you can certainly substitute it with other types of fish such as tuna, salmon, halibut, or mahi-mahi. Keep in mind that cooking times may vary depending on the thickness of the fish fillets, so adjust accordingly. Additionally, the flavor profile may change slightly with different types of fish, but the smoked paprika seasoning will still add delicious smoky notes to the dish.

Is swordfish with smoked paprika suitable for meal prep?

Yes, Swordfish with Smoked Paprika can be prepared ahead of time and stored for meal prep. You can marinate the swordfish steaks in the smoked paprika seasoning mixture and store them in an airtight container in the refrigerator for up to 24 hours before cooking. When ready to eat, simply cook the swordfish according to your preferred method and serve hot. This makes it a convenient option for weekday dinners or entertaining guests with minimal effort.


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