Smoked Paprika Fish Fillets Recipe

These smoked paprika fish fillets are coated in a paste of smoked paprika, garlic powder, dried parsley, sea salt and olive oil, chilled for 20 minutes and then cooked under the broiler, about 5 minutes per side for fillets 1 inch thick, until they reach 145°F. A quarter teaspoon of cayenne adds some heat and can be left out.

The seasoning started out as a smoked paprika rub for chicken and is adapted here for fish, with a little less salt and oil. It coats four skinless fillets of 6 to 8 ounces each. Firm fish such as salmon, halibut, cod or swordfish suits the broiling times; thin fillets such as sole or flounder work too, but they cook in a few minutes and are not turned.

Smoked Paprika Fish Fillets

Four fish fillets rubbed with a smoked paprika, garlic and olive oil paste, chilled for 20 minutes and broiled for about 5 minutes per side, until 145°F in the center.

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Prep Time 10 minutes mins

Cook Time 14 minutes mins

Marinating time 20 minutes mins

Total Time 44 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 1 1/2 teaspoons sea salt
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley
• 2 tablespoons smoked paprika
• 1/4 teaspoon cayenne pepper optional
• 2 tablespoons olive oil plus a little for the foil and for brushing
• 4 skinless fish fillets about 1 inch thick (6 to 8 ounces each), such as salmon, halibut, cod or swordfish

Method

 

1. Stir the smoked paprika, garlic powder, parsley, sea salt and the cayenne, if using, together in a small bowl. Mix in the 2 tablespoons olive oil to make a loose paste.
2. Pat the fillets dry with paper towels. Spread the paprika paste lightly and evenly over both sides of each fillet, lay them on a plate, cover and refrigerate for 20 minutes.
3. Meanwhile, set an oven rack about 4 inches below the broiler and heat the broiler. Line a rimmed baking sheet with foil and brush the foil lightly with oil.
4. Arrange the fillets on the foil and broil for about 5 minutes, or up to 7 minutes for fillets thicker than 1 inch, until the tops are browned.
5. Turn the fillets carefully with a thin spatula and brush them lightly with oil if they look dry.
6. Broil for 4 to 7 minutes more, depending on thickness, until the flesh is opaque in the center and flakes easily with a fork, and an instant-read thermometer in the thickest part reads 145°F.

Notes

Thin fillets such as sole or flounder (1/2 inch thick or less) are too delicate to turn. Coat them lightly, since they may not need all of the paste, and broil them for 3 to 5 minutes without turning, just until opaque and 145°F.

Broiling times depend on the thickness of the fish and the strength of the broiler. Check early and go by the thermometer and the flaking test rather than the clock.

To serve 2, halve all of the ingredients.

Leftovers keep, covered and refrigerated, for 3 to 4 days. Reheat gently until 165°F, or serve the fish cold, flaked into a salad.

Inspired by the smoked paprika chicken recipe from In Erika’s Kitchen and a variation from The Shiksa in the Kitchen.