Swordfish with Smoked Paprika

Source: Simply Recipes

Yield: 4 servings


  • Olive oil: 3 Tablespoons
  • Swordfish or other firm, white fish: 1 Pounds
  • Salt: 2 Pinches
  • Flour for dusting: 3 Pinches
  • Garlic cloves, sliced thin: 2 Each
  • Pine nuts, toasted: 1/4 Cups
  • White wine: 2 Tablespoons
  • Roma or other paste tomatoes, seeded and diced: 4 Each
  • Chopped parsley: 1/4 Cups
  • Spanish smoked paprika: 2 Teaspoons
  • Black pepper: 1 Pinches
  • =Instructions=

Remove the skin from the swordfish and cut it into cubes. Salt the fish well and dust the cubes in flour. Heat the olive oil in a sauté pan large enough to hold all the swordfish chunks in one layer. Sear them well on at least two sides. Give the first side 1-2 minutes, then sear other sides for 30 seconds to 1 minute each.
When the swordfish is cooked, remove it to a bowl and reserve. Add the garlic slices and saut̩ 30 seconds or so Рthe second it begins to brown, add the tomatoes, parsley, white wine, pine nuts and paprika. Toss to combine and cook 1 minute, then add the swordfish back to the pan, toss to combine and cook another 30 seconds or so. Serve at once.