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.
1 1/2poundsskinless fillets of shark or other firm,white fish
Salt
Flour for dusting
1/4cupolive oil
4garlic cloves,slivered
1/3cuppine nuts
1/4cupwhite wine
4 to 6Roma or other paste tomatoes,seeded and diced
1/3cupchopped parsley
2teaspoonsSpanish 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.