- 3 Tbsp olive oil
- 1 pound swordfish or other firm, white fish
- Flour for dusting
- 2 garlic cloves, sliced thin
- 1/4 cup pine nuts, toasted
- 2 Tbsp white wine
- 4 Roma or other paste tomatoes, seeded and diced
- 1/4 cup chopped parsley
- 2 teaspoons Spanish smoked paprika
- Black pepper
- 2 celery stalks, finely chopped
- 1/2 red onion, peeled, finely sliced
- 1 Tbsp of capers (strain out the pickling juice)
- 1 teaspoon lemon zest
- 3 Tbsp lemon juice
- 1 Tbsp extra-virgin olive oil
- 2 Tbsp fresh dill, chopped
- 1/8 teaspoon freshly ground black pepper
- 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 sauté 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.
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