Smoked Paprika Swordfish

Smoked paprika and swordfish are a match made in culinary paradise. Prepared as a stew in Spain (using tomatoes), it's also made pan-seared and basted with carrots in Morocco. Swordfish is meaty and mild, and takes the flavor from the smoked paprika easily, so this is a good way to get that "grilled" flavor without firing up the grill.

           INGREDIENTS

            METHOD

4 swordfish fish fillets

1 1/2 cups water

Salt and pepper

1/4 tsp turmeric

1 bunch fresh cilantro or parsley, cut into large pieces (reserve a few pieces for garnish)

1 lb carrots, peeled, halved lengthwise and cut into quarters

2 cloves garlic, chopped

1/2 tsp crushed red pepper flakes (optional)

2 tbsp smoked paprika, divided

1/2 cup extra virgin olive oil, divided

Whisk together 1 1/2 cups of water, 1/2 tsp of salt, and 1/4 tsp of turmeric in the bottom of a large sauté pan. Lay the cilantro, sliced carrots, garlic, and crushed red pepper flakes (optional) in the bottom of the pan. The pepper flakes are very spicy, add with care. Turn the heat to medium low to slowly heat up the water in the bottom of the pan.

While the sauté pan is heating, pour 3 tbsp extra virgin olive oil into a large nonstick skillet. Let it heat up over medium until hot and just beginning to smoke.

While oil is heating, season the fish fillets generously on both sides with salt and pepper, then sprinkle them with a light layer of smoked paprika (about 1 tbsp total).

When the oil is hot, place the fish fillets into the skillet and sear them for 2-3 minutes on each side till a brown crust forms.

Turn up the heat on the sauté pan till the liquid begins to boil. Reduce heat to medium and allow mixture to simmer uncovered for 10-15 minutes, basting fillets frequently, until the liquid is reduced by half.

In a small bowl, mix together remaining 1/3 cup olive oil and 1 tbsp of smoked paprika.

Pour the seasoned oil over the top of the fish fillets, coating them evenly. Let the fish simmer uncovered for 20 minutes more, basting frequently.

 

 

 

Lighthouse Seafood is a family business, owned and operated by Tim and Heather O'Leary.

They have supplied Central Florida restaurants and residents with prime seafood for more than a decade.

Their commitment is to always have only the freshest seafood for your table.

Grouper  Snapper  Salmon  Shrimp  Tuna  Trout  Halibut  Cod  Stone Crabs  Blue Crabs

King Crab  Snow Crab  Clams  Oysters  Mahi  Swordfish  Florida Lobster  Maine Lobster

101 N. Country Club Rd.

Lake Mary, FL 32746

407.330.2425

8780 E CR 466

The Villages, FL 32162

352.751.1755