DIRECTIONS
Cut the shark into 1-inch chunks.
Salt well and set aside.
Heat a saute' pan over medium heat and add the pine nuts.
Toast them well.
Do not walk away because pine nuts can burn quickly.
Toss the pan frequently to toast all sides of the nuts. Remove any that were burnt.
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.
Increase heat to medium-high.
Dust the shark in flour and saute in the oil.
Cook two of the four sides well, for 2 to 3 minutes per side, and then just lightly brown the other sides.
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.
As soon as you see the garlic start to brown, add the chopped tomatoes and toss to combine.
Add some ground black pepper.
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 and add the fish back to the pan.
Sprinkle with the smoked paprika and parsley. 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 too much or they will break down.
Serve.