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
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 sautÃ© 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 sautÃ© 30 seconds or so – the 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.