Swordfish with Smoked Paprika

Chunks of swordfish sautéed with fresh tomatoes, smoked paprika and pine nuts.
Ingredients

Main Course
  • 3 Tbsp olive oil
  • 1 pound swordfish or other firm, white fish
  • Salt
  • 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

Salad:
  • 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
Directions
  • 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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