Spanish Shark with Pine Nuts and Tomatoes
User Reviews
5
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Prep Time
15 mins
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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
Description
Spanish Shark with Pine Nuts and Tomatoes features chunks of firm white fish, salted and dusted with flour before sautéing in olive oil. Cooking focuses on achieving a browned, lightly crisped outside while maintaining a tender inside. Toasted pine nuts contribute a rich, roasted nuance and a contrasting crunch.
After sautéing the fish, garlic and pine nuts are cooked briefly in the pan before adding diced Roma tomatoes, which provide freshness and juiciness. Smoked paprika imparts a mild smoky warmth, and fresh parsley adds herbal brightness. Black pepper softly seasons the dish, complementing the main ingredients without overpowering.
The recipe is suitable as a main course or part of a Mediterranean-style meal. Served warm, it highlights the balance of textures between tender fish, crunchy nuts, and juicy tomato, with a subtle smoky and herbal aroma.
Ingredients
- 1 1/2 pounds shark white fish, skinless fillets, or other firm fish
- salt
- flour for dusting
- 1/4 cup olive oil
- 4 garlic slivered, cloves
- 1/3 cup pine nuts
- 1/4 cup white wine
- 4 to 6 Roma tomato seeded and diced, or other paste tomatoes
- 1/3 cup parsley chopped
- 2 teaspoons smoked paprika Spanish
- 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 DetailsNutrition 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.
User Reviews
Overall Rating
5
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