Spanish Swordfish With Tomato Sauce

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3 tbsp extra virgin olive oil (45 ml)

2 cloves garlic

½ tsp sweet smoked Spanish paprika (1.15 grams)

4 tomatoes

2 8oz fresh swordfish steaks (225 grams each)

handful finely chopped fresh parsley

pinch sea salt

dash black pepper

Finely grate between 3 to 4 tomatoes to end up with 1 cup (225 grams) of tomato sauce, remove the skins from 2 cloves of garlic
Heat a small fry pan with a medium heat, add in 2 tbsp extra virgin olive oil and the cloves of garlic, mix continuously, after 3 minutes and the garic is lightly sauteed, remove from the pan and discard
Add in ½ tsp sweet smoked Spanish paprika into the hot olive oil, quickly mix together, then add in the 1 cup of tomato sauce, season with sea salt & black pepper, mix together and lower to a low heat
Meanwhile, heat a nonstick grilling pan (or regular nonstick fry pan) with a medium-high heat
Pat dry the swordfish steaks with paper towels, then brush each one with olive oil and season with sea salt & black pepper, do this on both sides
Add the prepared swordfish steaks into the hot grilling pan, cook for 90 to 120 seconds per side, then transfer into serving dishes
At this point, the tomato sauce should have thickened up, mix together and remove from the heat
Add the tomato sauce over the swordfish steaks and sprinkle with finely chopped fresh parsley, serve at once, enjoy!