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Rachael Ray's 30-Minute Healthy Recipes

Pine Nut Fish Skillet With Savory Sauce


* 1 1/2 pounds firm white fish
* Salt and freshly ground black pepper
* 4 Tbsp olive oil
* 1 large sweet onion, diced fine
* 1 tsp sweet paprika
* 1 garlic clove, minced
* 1/4 cup bread crumbs
* 1 can (14 oz) diced tomatoes
* 1 cup fish stock, chicken stock, or dry white wine
* 1 cup pine nuts, toasted
* 1/4 cup chopped fresh flat-leaf parsley


1. In a large heavy skillet over medium heat, add 2 tablespoons of olive oil and bring up to a sizzling temperature.
2. Salt and pepper the fish and add to the hot skillet; cooking on both sides until lightly browned.
3. Remove fish from skillet and set aside.
4. In same skillet, add the remaining 2 tablespoons of olive oil and onion, cooking onion until just softened.
5. Add the paprika, garlic, bread crumbs, tomatoes, and stock and cook, stirring occasionally, until sauce thickens slightly, about 5 or 6 minutes.
6. Add browned fish on top of sauce, then ladle some of the sauce over the fish.
7. Cover skillet and cook over low heat until fish flakes apart and becomes opaque.
8. Top with toasted pine nuts and garnish with parsley; serve hot.


Use any good firm fish that will stand up well to the flavors of garlic, tomatoes, and pine nuts. I like Atlantic cod, halibut, or Gulf Coast cobia or grouper. Anything that's too delicate, like tilapia, tends to break up too much in the cooking process.

Be sure to toast the pine nuts before serving. Just toss them for a minute or two in a dry, hot skillet, until they're golden brown. The toasting really brings out the flavor. Add them to the fish just before serving to keep them crunchy.

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