My review has two components: (1) Quality of the results: definitely a 5! (2) Quality of the instructions: definitely a 1! Let me be absolutely clear: the result was delicious, and I will definitely make it again. It is a superb way to prepare white-fleshed fish --- I couldn't find swordfish, so I substituted halibut: Magnifique! But the instructions, the instructions, oy veh. Take a look at the instructions. (1) "Prepare the Swordfish Chunks" (2) "Sear the Swordfish" (for a total of about three minutes). And now, let us examine instruction number (3) (3) "Prepare the sauce." This is a problem. In the three minutes that the fish is being seared, you get to (a) dice 1/4 of a head of garlic. (b) chop up a bunch of parsley. (c) dice up 3-4 Roma Tomatoes. (d) and find your paprika etc. Frankly, the instructions as written, are humanly impossible for anyone like me who is sort of new to cooking (at the age of 60). These instructions are written for an experienced someone who reads through the instructions and then draws the obvious conclusion, "I'll probably want to have all the ingredients for the sauce all prepped and ready to go before I even touch the fish." I spent 30 years as a professor of Engineering, and that means that I spent 30 years listening to professors gripe about how students were getting dumber and dumber. But of course, students aren't getting dumber and dumber. What is actually happening is that experienced faculty and experienced cooks have forgotten what it was like not to know the material that they have been teaching for years. In this particular case, this recipe can be easily improved by making instruction number (3) "prepare the (ingredients for) sauce become instruction (1). But it also has to be said that this recipe is not for a souffle: it can tolerate blunders; the fish can stand awhile before the sauce is ready. But please, aspiring Yummly Recipe-istas: please have some sympathy for those of us who are only, at the tender age of 60, yearning to cook some nice things for the first time. ----- Yummy fish recipe, though.

Quick and fabulous. I made this with cubes of frozen tuna steak, which I snag whenever I can find it at Grocery Outlet. Should be good with any kind of firm-textured savory fish - or even pork fillets/chops, if the available fish isn’t robust enough. I also used canned tomatoes, which worked well. You could use sliced almonds, I suppose - but splash out for pine nuts if you can. You only need a handful.