Smoked Paprika Fish

There’s something comforting about the smell of smoked paprika fish wafting through the kitchen, a scent that evokes memories of family gatherings and shared meals. I remember the first time I prepared this dish; the vibrant colors of the carrots and the rich aroma of spices filled my home, making it feel warm and inviting. As I plated the smoked paprika fish, I couldn’t help but smile at how the flavors melded together beautifully. The sweetness of the carrots paired perfectly with the smoky fish, creating a delightful harmony that made every bite a joy. Whether it’s a casual weeknight dinner or a special occasion, this recipe has become a staple in my household.

Everything You Need for Smoked Paprika Fish

The beauty of this dish lies in its straightforward yet flavorful ingredients. Each component plays a vital role, and together they create a satisfying meal. The key players in this recipe are smoked paprika, fish, and carrots. These three ingredients not only complement each other but also add layers of flavor and texture.

• 1 1/2 cups of water: This serves as the base for simmering the fish and vegetables, bringing moisture to the dish.
• Salt and pepper: Essential for seasoning the fish to enhance its natural flavors.
• 1/4 teaspoon of turmeric: This adds a beautiful golden hue and a hint of earthiness.
• 1 bunch of fresh cilantro or parsley: Bring freshness and vibrant flavor, perfect for garnish.
• 1 pound of carrots: Sweet and crunchy, they add texture and nutrition to the dish.
• 2 cloves of garlic: Fresh garlic infuses the dish with a delightful aromatic quality.
• 1/2 teaspoon of crushed red pepper flakes (optional): A touch of heat for those who enjoy a little kick.
• 4 boneless fish fillets: Choose thick, firm fish like halibut or snapper for the best results.
• 2 tablespoons of smoked paprika, divided: The star spice that imparts a smoky flavor.
• 1/2 cup of extra virgin olive oil, divided: This is essential for cooking the fish and enhancing its flavors.

Recipe Steps for Smoked Paprika Fish

Making smoked paprika fish is simple and straightforward. Let me walk you through the steps that will lead you to an incredibly flavorful meal. Follow along closely, and don’t hesitate to taste along the way!

1. In a large sauté pan, whisk together 1 1/2 cups of water, 1/2 teaspoon of salt, and 1/4 teaspoon of turmeric. This creates a flavorful base for the fish. As you whisk, notice the bright color that the turmeric brings. This will not only add taste but also a lovely hue to your dish.
2. Lay the chopped cilantro, sliced carrots, garlic, and crushed red pepper flakes (if using) in the bottom of the sauté pan. The colors will be vibrant and inviting. Turn the heat to medium-low to gently warm the water and allow the flavors to start mingling.
3. Meanwhile, in a large nonstick skillet, heat 3 tablespoons of extra virgin olive oil over medium heat until hot and just beginning to smoke. This is the perfect temperature for searing the fish, resulting in a crispy, golden crust.
4. While the oil heats, season the fish fillets generously on both sides with salt and pepper. Then, sprinkle them lightly with 1 tablespoon of smoked paprika. The seasoning will enhance the fish’s flavor and ensure it’s deliciously smoky.
5. Once the oil is hot, carefully place the fish fillets into the skillet. Sear them for about 2 to 3 minutes on each side until a golden crust forms. This step is crucial; it will lock in moisture and create a beautiful texture.
6. After searing both sides, gently transfer the fish fillets into the sauté pan with the cilantro and carrots. Lay them on top of the vegetables. The aromas will start to come together beautifully at this point!
7. Increase the heat on the sauté pan until the liquid begins to boil, then reduce the heat to medium. Allow the mixture to simmer uncovered for 10 to 15 minutes, basting the fish frequently. This keeps the fish moist and allows the flavors to penetrate deeply.
8. In a small bowl, mix together the remaining 1/3 cup of olive oil with 1 tablespoon of smoked paprika. This seasoned oil will be drizzled over the fish later, adding an extra layer of flavor.
9. Pour the seasoned oil evenly over the top of the fish fillets. This will enhance the smoky flavor and keep the fish moist. Continue to let it simmer uncovered for an additional 20 minutes, basting frequently.
10. Check for doneness: the fish should be cooked through, the liquid reduced to about a quarter of its original amount, and the carrots tender. Season the fillets with additional salt and pepper to taste, if desired. Serve the dish with cooked carrots and sauce from the pan, garnished with fresh cilantro. This dish pairs beautifully over rice, quinoa, or couscous!

Make It Your Own

Now that you’re ready to create your own delicious smoked paprika fish, here are some tips to personalize the dish to your liking:

• Storage: Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently to avoid overcooking the fish.
• Freezing: You can freeze the cooked fish, but it’s best to consume it fresh for optimal texture and flavor.
• Pairing: This dish goes wonderfully with light salads, steamed vegetables, or grain-based sides like quinoa or couscous.
• Vegetarian option: Substitute the fish with grilled tofu or tempeh for a vegetarian version that still packs a punch in flavor.
• Spice it up: Adjust the amount of crushed red pepper flakes to suit your heat preference. You can also experiment with different chili spices for added warmth.

Serving Suggestions

Serving smoked paprika fish is all about creating a delightful meal experience for you and your guests. Here are some ideas:

• Pair with grains: Serve the fish over fluffy rice, quinoa, or couscous to soak up the delicious sauce.
• Fresh sides: A simple green salad with a light vinaigrette complements the dish beautifully. Consider adding some roasted or steamed vegetables for extra nutrition.
• Occasions: This dish is perfect for both casual weeknight dinners and more formal occasions. It’s impressive enough to serve guests while still being easy to prepare.
• Garnish: Top the dish with fresh herbs like cilantro or parsley to brighten it up visually and enhance the flavor profile.
• Seasonal pairings: In spring, consider serving with fresh asparagus or peas. In the fall, roasted root vegetables make a great side.
• Leftover makeover: Use leftovers to create a delicious fish taco by flaking the fish and serving it in tortillas with fresh toppings!

FAQ

Conclusion

This Smoked Paprika Fish is truly a delightful dish that combines rich flavors and vibrant colors, making it a standout on any dinner table. Whether you’re looking for a quick weeknight meal or an impressive dish for guests, this recipe delivers on all fronts. I encourage you to give it a try; it’s sure to become a favorite in your household. Enjoy every bite!

Smoked Paprika Fish

The ultimate in smoky, savory goodness, this Smoked Paprika Fish with Carrots is an easy weeknight dinner that bursts with flavor. Juicy fish fillets are seared to perfection and paired with tender carrots, all immersed in a rich, smoky sauce. Make it tonight for a meal the whole family will love!

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Prep Time 5 minutes mins

Cook Time 40 minutes mins

Total Time 45 minutes mins

Course Dinner

Cuisine American

Servings 4 servings

Calories 320 kcal

Equipment

• Mixing Bowl
• Chef's Knife
• Large Pot
• Skillet
• Frying Pan
• Whisk
• Peeler
• Saucepan

Ingredients

  

• 1 1/2 cups water
• Salt and pepper
• 1/4 teaspoon turmeric
• 1 bunch fresh cilantro or parsley cut into large pieces (reserve a few pieces for garnish)
• 1 pound carrots peeled, halved lengthwise and cut into quarters
• 2 cloves garlic chopped
• 1/2 teaspoon crushed red pepper flakes (optional)
• 4 boneless fish fillets (best to use thick, firm fish like halibut or snapper)
• 2 tablespoons smoked paprika divided
• 1/2 cup extra virgin olive oil divided

Instructions

 

• In a large sauté pan, whisk together 1 1/2 cups of water, 1/2 teaspoon of salt, and 1/4 teaspoon of turmeric. This creates a flavorful base for the fish. As you whisk, notice the bright color that the turmeric brings. This will not only add taste but also a lovely hue to your dish.
• Lay the chopped cilantro, sliced carrots, garlic, and crushed red pepper flakes (if using) in the bottom of the sauté pan. The colors will be vibrant and inviting. Turn the heat to medium-low to gently warm the water and allow the flavors to start mingling.
• Meanwhile, in a large nonstick skillet, heat 3 tablespoons of extra virgin olive oil over medium heat until hot and just beginning to smoke. This is the perfect temperature for searing the fish, resulting in a crispy, golden crust.
• While the oil heats, season the fish fillets generously on both sides with salt and pepper. Then, sprinkle them lightly with 1 tablespoon of smoked paprika. The seasoning will enhance the fish’s flavor and ensure it’s deliciously smoky.
• Once the oil is hot, carefully place the fish fillets into the skillet. Sear them for about 2 to 3 minutes on each side until a golden crust forms. This step is crucial; it will lock in moisture and create a beautiful texture.
• After searing both sides, gently transfer the fish fillets into the sauté pan with the cilantro and carrots. Lay them on top of the vegetables. The aromas will start to come together beautifully at this point!
• Increase the heat on the sauté pan until the liquid begins to boil, then reduce the heat to medium. Allow the mixture to simmer uncovered for 10 to 15 minutes, basting the fish frequently. This keeps the fish moist and allows the flavors to penetrate deeply.
• In a small bowl, mix together the remaining 1/3 cup of olive oil with 1 tablespoon of smoked paprika. This seasoned oil will be drizzled over the fish later, adding an extra layer of flavor.
• Pour the seasoned oil evenly over the top of the fish fillets. This will enhance the smoky flavor and keep the fish moist. Continue to let it simmer uncovered for an additional 20 minutes, basting frequently.
• Check for doneness: the fish should be cooked through, the liquid reduced to about a quarter of its original amount, and the carrots tender. Season the fillets with additional salt and pepper to taste, if desired. Serve the dish with cooked carrots and sauce from the pan, garnished with fresh cilantro. This dish pairs beautifully over rice, quinoa, or couscous!

Notes

• Tip 1: Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently to avoid overcooking the fish.
• Tip 2: You can freeze the cooked fish, but it’s best to consume it fresh for optimal texture and flavor.
• Tip 3: This dish goes wonderfully with light salads, steamed vegetables, or grain-based sides like quinoa or couscous.
• Tip 4: Substitute the fish with grilled tofu or tempeh for a vegetarian version that still packs a punch in flavor.
• Tip 5: Adjust the amount of crushed red pepper flakes to suit your heat preference. You can also experiment with different chili spices for added warmth.

Keyword easy fish dinner, fish with carrots, healthy fish recipes, smoked paprika fish recipe

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Meet Penny Porter

I bring the energy to our cooking sessions. I don’t have a “specialty” because I love it all I’m just as happy kneading dough as I am stirring a spicy curry. My favorite part of being on this team is the variety. One day we’re making pasta from scratch, and the next we’re grilling outdoors. I love the fast-paced creative process and am always the first one to grab an apron when a new idea pops up.