Swordfish With Smoked Paprika

swordfishwithsmokedpaprika1.jpg

Ingredients


  • Olive Oil, 3, Tbsp
  • Swordfish, 1, Lb
  • Salt, 1, To Taste
  • Flour, 1, Dusting
  • Garlic, 2, Cloves Sliced Thin
  • Pine Nuts, 1/4, Cup Toasted
  • White Wine, 2, Tbsp
  • Roma Tomatoes, 4, Seeded And Diced
  • Parsley, 1/4, Cup Chopped
  • Smoked Paprika, 2, Tsp Spanish
  • Black Pepper, 1, To Taste

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Non Vegetarian

Origin : Not Specified

Diet : A BloodType

Cooking Time

  • 10 Min

Preparation Time

  • 10 Min

(4.6/5)

Properties


Low carb No pork No chicken High sugar High fat Complex carbs High sodium High protein No dairy

Methods


  1. 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.

Ingredients


  • Olive Oil, 3, Tbsp
  • Swordfish, 1, Lb
  • Salt, 1, To Taste
  • Flour, 1, Dusting
  • Garlic, 2, Cloves Sliced Thin
  • Pine Nuts, 1/4, Cup Toasted
  • White Wine, 2, Tbsp
  • Roma Tomatoes, 4, Seeded And Diced
  • Parsley, 1/4, Cup Chopped
  • Smoked Paprika, 2, Tsp Spanish
  • Black Pepper, 1, To Taste

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