Description
A quick and flavorful recipe featuring thinly shaved frozen white fish fillets, pan-seared to golden perfection with a smoky paprika and garlic seasoning, garnished with fresh parsley and lime wedges. Perfect for a light and crispy seafood dish ready in under 20 minutes.
Ingredients
Scale
Fish and Seasoning
- 3 frozen white fish fillets, semi-frozen and shaved thin
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Garnish
- 2 tablespoons chopped fresh parsley
- Lime wedges, for serving
Instructions
- Preheat the pan: Heat a nonstick skillet or cast iron pan over medium-high heat until it is hot enough for searing fish, ensuring optimal browning without sticking.
- Season the fish: In a mixing bowl, toss the shaved fish slices with olive oil, paprika, garlic powder, salt, and black pepper, making sure all slices are evenly coated for balanced flavor.
- Prepare the pan: Lightly oil the pan if necessary to prevent sticking and maintain the crispness of the fish slices during cooking.
- Arrange fish in pan: Lay the seasoned fish slices carefully in a single layer in the hot pan, cooking in batches if the pan surface is limited to avoid overcrowding.
- Sear the fish: Cook each side for 1 to 2 minutes until the fish is golden brown and cooked through, flipping gently to maintain the delicate texture of the shaved slices.
- Add garnish: Once cooked, sprinkle chopped fresh parsley over the fish and squeeze fresh lime juice on top to add brightness and enhance the flavors.
- Serve immediately: Enjoy the fish hot and crispy right away for the best taste and texture.
Notes
- Ensure the fish fillets are semi-frozen and shaved thinly for even cooking and a deliciously crispy texture.
- If your pan tends to stick, brush lightly with olive oil before cooking each batch.
- Use lime wedges to add a fresh tang that complements the smoky paprika and garlic seasoning perfectly.
- Cook the fish in batches to avoid overcrowding, which can cause steaming rather than searing.
- Fresh parsley can be substituted with cilantro for variation in flavor.
- This recipe works best with white fish varieties like cod, haddock, or tilapia.
