Paprika-Glazed Broiled Swordfish

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.