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 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.

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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