Pimentón is made from a red pepper similar to that used to make paprika, but it’s smoked before grinding. It can be hot (though not super hot) or mild (which is called “sweet,” though the flavor is more bitter than anything else). Whether you know it or not, you’ve probably eaten it: it’s the dominant spice in chorizo. It’s also among the best examples of how appealing the addition of smoke can be. Here it goes on both the fish you’re going to grill and in the aioli you’re going to use to accompany it. The combination is outstanding.
Ingredients
- 2 teaspoons minced garlic
- Salt and freshly ground black pepper
- 3 teaspoons pimentón
- 2 tablespoons extra-virgin olive oil
- 2 swordfish or other fish steaks, about 1 1/2 pounds
- ½ cup mayonnaise
- Lemon juice to taste
- Nutritional Information
Nutritional analysis per serving (4 servings)
432 calories; 32 grams fat; 1 gram saturated fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 34 grams protein; 96 milligrams cholesterol; 256 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Start a grill or preheat broiler. Mix together all but 1/2 teaspoon garlic, some salt and pepper, half the pimentón and olive oil. Brush one side of fish steaks with this mixture (if you are broiling, brush both sides). Put on grill, sauced side down, and brush other side. Grill or broil, turning once, until done, 5 to 10 minutes.
- Meanwhile, combine mayonnaise with remaining garlic and pimentón; add a little lemon juice and whisk; taste and adjust seasoning. Serve fish with a dollop of aioli.
20 minutes
Dining and Cooking