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Wordfish with Smoked Paprika

Prep Time

    •    Prep time: 10 minutes
    •    Cook time: 10 minutes
    •    Yield: Serves 4


    •   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


  1. 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.
  2. 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.

This great family recipe is thanks to Simply-Recipes Recipes at


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