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!