Recipes — Seafood

A hint of Spanish smoked paprika lends an unexpected fragrance to this bright, refreshing salsa, which enhances the meaty richness of the swordfish. The salsa also makes a good topping for other white-fleshed fish or for sautéed chicken breasts or thighs. If possible, assemble the salsa, except for the pistachios, an hour in advance of serving, and let sit at room temperature to allow the flavors to mingle. Then stir in the pistachios when ready to serve.