Swordfish with Tomato Sauce | A LEGENDARY Dish from the South of Spain
This Swordfish with Tomato Sauce, known in Spain as Emperador con Tomate, is what classic Spanish food is all about. It´s packed with flavors, easy to make and comes together in just 20 minutes. Serve it next to some roasted potatoes and a crunchy baguette for one heck of a great meal.
To make this recipe, I used fresh swordfish steaks, but you can also use frozen. Just make sure to fully thaw them out before starting. Either way, you want to pat the swordfish steaks down with paper towels before cooking. This way they can absorb all the flavors.
For the tomato sauce, I finely grated fresh tomatoes. But you can always use canned tomato sauce or even passata. To flavor the tomato sauce, I added some sweet smoked Spanish paprika. This adds an incredible depth of flavors and smokiness to the sauce.
TIPS & TRICKS to Make this Recipe: Important to use a nonstick pan to cook the swordfish. With the technique I cooked it in, called ¨A la Plancha¨ in Spain, you add no fat into the pan. Instead, you brush the swordfish with olive oil and add into the hot pan. If your pan is not nonstick, this technique will not work and your fish will stick to the pan.
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Watch the Video Below on How to Make Spanish Swordfish with Tomato Sauce
Spanish Swordfish with Tomato Sauce
- 3 tbsp extra virgin olive oil 45 ml
- 2 cloves garlic
- 1/2 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 1/2 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!
Get the Spanish Paprika I used to make this recipe
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