Properties

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

Methods

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 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. 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. Serve At Once.