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!
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.