Pat the Swordfish Fillet (2) dry with paper towels.
In a small bowl, mix the Paprika (1 teaspoon), Garlic Powder (1 teaspoon), Cayenne Pepper (1/4 teaspoon), and a pinch of Salt (to taste) and Freshly Ground Black Pepper (to taste). Mix well.
Coat all sides of the fish with the spice mixture.
In a medium skillet over medium-high heat, add the Cooking Oil (1 tablespoon). Once the pan is hot, add the swordfish fillets. Cook on each side for 3 minutes, until the flesh is slightly blackened on the outside and flakes with a fork.
While the fish is cooking, mix the Mayonnaise (2 tablespoon) and Sriracha (1 tablespoon) in a small bowl.
In a medium bowl, combine the Red Cabbage (1 cup) and half the Sriracha mayonnaise.
Divide the cabbage between two plates. Top with the fish fillets. Spoon the remaining sriracha mayonnaise over the top of the fish.