Spanish Shark with Pine Nuts and Tomatoes
User Reviews
5.0
24 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
30 mins
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Servings
4 people
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Calories
391 kcal
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Course
Main Course
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Cuisine
Spanish
Spanish Shark with Pine Nuts and Tomatoes
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Shark is a firm, white fish. I used leopard shark, but you could also use dogfish or any small shark. Other good choices would be sturgeon, tilefish, white seabass, tautog, halibut -- really any very firm, white fish you can cut into chunks.
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Ingredients
- 1 1/2 pounds skinless fillets of shark or other firm, white fish
- salt
- Flour for dusting
- 1/4 cup olive oil
- 4 garlic cloves, slivered
- 1/3 cup pine nuts
- 1/4 cup white wine
- 4 to 6 Roma or other paste tomatoes, seeded and diced
- 1/3 cup chopped parsley
- 2 teaspoons Spanish smoked paprika
- black pepper
Instructions
- Cut the shark, or any other firm, white fish, into chunks of about an inch across. Salt well and set aside.
- Put a saute pan over medium heat and add the pine nuts. Toast them well. Do not walk away at this point, because pine nuts can burn in a hurry. Toss the pan frequently to toast all sides of the nuts, and to see if any are burning. Once you get a nice brown on even a few nuts, turn off the heat and pour the nuts into a bowl.
- Wipe the saute pan down with a paper towel and add the olive oil. Turn the heat to medium high.
- Dust the shark in the flour and saute in the oil. I cook two of the four sides well, for 2 to 3 minutes per side, and then just "kiss" the other sides to lightly brown them. Set the cooked shark on a paper towel to drain.
- Add the garlic and pine nuts to the pan and saute. Add a little more olive oil if the fish soaked up too much. The second you see the garlic brown, add the chopped tomatoes and toss to combine. Grind some black pepper over everything.
- Add the wine and scrape up any stuck-on bits from the bottom of the pan with a wooden spoon.
- Sprinkle a little salt over the tomatoes, then add the fish back to the pan. Sprinkle with the smoked paprika and the parsley and toss to combine. Cook for only another minute or so, just to coat everything evenly. It is very important that you not cook the tomatoes so much they break down. Just a couple minutes is all they need. Serve at once. I'd recommend a nice white wine, maybe a Torrontes, or an Albarino.
Nutrition Information
Show Details
Calories
391kcal
(20%)
Carbohydrates
6g
(2%)
Protein
37g
(74%)
Fat
24g
(37%)
Saturated Fat
3g
(15%)
Cholesterol
85mg
(28%)
Sodium
97mg
(4%)
Potassium
801mg
(23%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
1434IU
(29%)
Vitamin C
16mg
(18%)
Calcium
41mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 391 kcal
% Daily Value*
| Calories | 391kcal | 20% |
| Carbohydrates | 6g | 2% |
| Protein | 37g | 74% |
| Fat | 24g | 37% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 85mg | 28% |
| Sodium | 97mg | 4% |
| Potassium | 801mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 1434IU | 29% |
| Vitamin C | 16mg | 18% |
| Calcium | 41mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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