We like to use Spinach, not Hungarian paprika for this recipe because of its smoky flavor. Spinach 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. It smells pungent when fresh.
3 tablespoons unsalted butter
1 tablespoon salt
1 tablespoon freshly ground black pepper
2 teaspoons Spanish paprika
6 swordfish steaks, 6 to 8 ounces each, about 1 inch thick
Lime wedges, for serving
Preheat the broiler.
In a small skillet, melt the butter over low heat. Add the salt, pepper, and paprika and stir to combine. Remove from the heat.
Place the swordfish steaks on the broiler pan and brush with the seasoned butter. Broil 6 inches from the heat source for about 4 minutes. Turn, brush the second side with the remaining butter, and broil about 4 minutes more, until the fish flakes when tested with a fork, feels springy, but firm to the touch, when pressed with your finger. Transfer the steaks to s serving platter, overlapping them slightly, and garnish with the lime wedges. Best served within 1 hour of finishing.