Ingredients
Method
- 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.
- 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.
- 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.
- 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.
- Turn the fillets carefully with a thin spatula and brush them lightly with oil if they look dry.
- 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.