Swordfish With Smoked Paprika

Name: Swordfish With Smoked Paprika
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 20
Cuisine: Global
Ingredients: 20 servings Black pepper; 2 garlic cloves, sliced thin; 3 Tbsps olive oil; 2 teaspoons Spanish smoked paprika; 59 milliliters chopped parsley; 59 milliliters pine nuts, toasted; 4 Roma or other paste tomatoes, seeded and diced; 20 servings Salt; 454 grams swordfish or other firm, white fish; 2 Tbsps white wine

Swordfish With Smoked Paprika requires around 45 minutes from start to finish. This recipe serves 20. Watching your figure? This gluten free, dairy free, and primal recipe has 68 calories, 5g of protein, and 5g of fat per serving. If you have roma, swordfish, olive oil, and a few other ingredients on hand, you can make it. Swordfish with Smoked Paprika, Grilled Swordfish with Smoked Paprikan and Herbed Fruit Salsa, and Smoked Paprika Tri Tip are very similar to this recipe.

Instructions

Remove the skin from the swordfish and cut it into cubes. Salt the fish well and dust the cubes in flour.

Ingredients you will need

Swordfish

All Purpose Flour

Fish

Salt

Heat the olive oil in a saut 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.

Ingredients you will need

Olive Oil

Swordfish

Equipment you will use

Bowl

Frying Pan

Add the garlic slices and saut 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.

Ingredients you will need

White Wine

Pine Nuts

Swordfish

Tomato

Paprika

Parsley

Garlic

Equipment you will use

Frying Pan

Serve at once.

Equipment

Bowl

Frying Pan

Ingredients

Servings:

20servings

Black pepper 2

garlic cloves, sliced thin 3Tbsps

olive oil 2teaspoons

Spanish smoked paprika 59milliliters

chopped parsley 59milliliters

pine nuts, toasted 4

Roma or other paste tomatoes, seeded and diced 20servings

Salt 454grams

swordfish or other firm, white fish 2Tbsps

white wine

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish on the menu? Try pairing with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try GIFFT by Kathie Lee Gifford Pinot Grigio. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 15 dollars per bottle.