GREAT RECIPE! My only variation is that I used the Ro-Tel diced tomatoes (with green chilies). This added some spice so I eliminated the cayenne pepper. The spiciness was just right for us - it may still be a little too hot for some people.

Reviewed On: Nov. 3, 2009

The problem with swordfish is that it often gets too dry. The problem was not solved adequately with this recipe. Otherwise, I really liked the flavors.

Reviewed On: Sep. 25, 2009

An excellent recipe and I think I made it even better. I replaced the paprika with ground sumac. Sumac is a Moroccan spice and it really works for this recipe. I doubled everything except the amount of fish and it was the perfect amount for 9 adults. I also added capers and doubled up again on the olives. This has to be served with couscous. I enhanced the couscous a little by adding pine nuts. Great meal.

Reviewed On: Sep. 25, 2009