Smoked Paprika Fish

Ingredients

• 4 white fish fillets (cod, tilapia, or halibut), about 6 ounces each
• 2 tablespoons smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper, freshly ground
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 2 cloves garlic, minced
• 2 tablespoons fresh lemon juice
• 2 tablespoons fresh parsley, chopped
• 1 lemon, cut into wedges, for serving

Method

1. 1

   Pat the fish fillets dry with paper towels and set them on a plate.

2. 2

   In a small bowl, combine the smoked paprika, garlic powder, onion powder, cayenne, salt, and black pepper.

3. 3

   Sprinkle the spice mixture evenly over both sides of the fillets, pressing gently so it adheres.

4. 4

   Heat the olive oil in a 9-inch skillet over medium-high heat until shimmering.

   2:00 · heat oil
5. 5

   Add the fish to the skillet and sear undisturbed until a deep golden crust forms, about 3 to 4 minutes.

   3:00 · sear first side
6. 6

   Flip the fillets carefully and cook until the second side is golden and the fish flakes easily with a fork, 3 to 4 minutes more.

   3:00 · sear second side
7. 7

   Transfer the fish to a plate and reduce the heat to medium.

8. 8

   Add the butter and minced garlic to the skillet and cook, stirring, until the garlic is fragrant and the butter is lightly browned, about 1 minute.

   1:00 · cook garlic butter
9. 9

   Stir in the lemon juice, scraping up any browned bits from the bottom of the skillet.

10. 10

    Spoon the lemon-butter sauce over the fish and sprinkle with chopped parsley.

11. 11

    Serve immediately with lemon wedges on the side.