Paprika-Glazed Broiled Swordfish
Jan 14 2025
Length: 2 mins
Podcast

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Paprika-Glazed Broiled Swordfish

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Summary
We like to use Spanish, not Hungarian, paprika for this recipe because of its smoky flavor. Spanish paprika is not as easy to find, however, and is worth hunting for under the label Pimenton de la Vera. When you find it, buy it.
Paprika loses its punch if kept too long on the shelf. Check before using. It smells pungent when fresh.

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