SMOKED swordfish



500g thick swordfish steaks

¼ cup pine nuts toasted

4 Plum or Roma tomatoes

¼ cup chopped parsley

2 tbsp white wine

3 tsp olive oil

2 tsp paprika

2 garlic cloves, thinly sliced

Flour for dusting

1 tsp (5ml) NON-CONCENTRATED* 0r ¼  tsp (1.25ml) CONCENTRATED Smoked Flavours European Beech liquid smoke

Salt & black pepper to taste

*Our new less concentrated formulation, ideal for home cooking.


Remove the skin from the swordfish and cut it into cubes. Salt the fish well and dust the cubes in flour. 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. Add the garlic slices and sauté 30 seconds or so — the second it begins to brown, add the tomatoes, parsley, white wine, pine nuts and paprika. 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.

Citation: http://www.simplyrecipes.com/recipes/swordfish_with_smoked_paprika/

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