You will need to use a Roma or other paste tomato for this recipe. Regular tomatoes are too watery.
- 3 tablespoons extra virgin 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 tablespoons white wine
- 4 Roma or other paste tomatoes, seeded and diced
- 1/4 cup chopped parsley
- 2 teaspoons Spanish smoked paprika
- Black pepper
1 Prepare the swordfish: Remove the skin from the swordfish and cut it into cubes. Salt the fish well and dust the cubes in flour.
2 Sear swordfish chunks: 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.
3 Make the sauce: Add the garlic slices to the pan used to sauté the fish and sauté 30 seconds or so. The second the garlic begins to brown, add the tomatoes, parsley, white wine, pine nuts and paprika.
4 Add fish to sauce: 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.