I’ve been making this recipe for months now and finally stopped long enough before devouring it to snap a picture so I could share it with you. This is a fish recipe for those of you who think you don’t love fish. And for those of you that already do, it might become your new fast and favorite way to prepare it. Because it’s so simple. And so delicious.

Here’s what you need: smoked paprika (don’t bother with regular paprika- it’s nothing like its smoked counterpart and you won’t achieve the same result), butter (the real stuff), and white fish. If you’re not (yet) a fish aficionado, I recommend starting with flounder. It’s thin and mild and just about melts in your mouth. Season your fish with salt and pepper. Combine the butter (salted, unsalted, whatever) and smoky paprika and brush that over and under and everywhere on that fish. And then bake or broil or grill or pan-fry it. Serve with lemon if you have one.

Smoked Paprika Butter Fish

INGREDIENTS

1 lb. white fish (such as flounder, tilapia, or cod)
2 Tbsp. butter, melted
1 1/2 tsp. smoked paprika
salt and freshly ground black pepper
lemon slices, for serving

DIRECTIONS

1. In a small bowl, combine the butter and smoked paprika and stir until smooth.

2. Sprinkle fish with salt and freshly ground black pepper and brush the paprika butter over both sides of the fish.

To bake/broil:
3. Preheat oven to 400 F (or if broiling, preheat broiler). Line a baking sheet with aluminum foil and coat with cooking spray. Place the prepared fish on the baking sheet and roast in preheated oven until the fish flakes easily with a fork. (Time will depend on the type and thickness of the fish. Flounder can take less than 10 minutes.)

To grill:
3. Preheat outdoor grill or indoor grill pan to medium-high heat. Place the prepared fish on the grill (if you are using an outdoor grill, a piece of aluminum foil under the fish will prevent a mess) and cook (turning halfway through for thick fillets) until the fish flakes easily with a fork. (Cooking time will depend on the type and thickness of the fish.)

To pan fry:
3. Preheat a large (preferably non-stick) skillet over medium-high heat. Add a drizzle of olive oil or coat with cooking spray. Place the prepared fish in the pan and cook, turning halfway through, until the fish flakes easily with a fork. (Cooking time will depend on the type and thickness of the fish.)

4. Serve with sliced lemon.

Serves 2-4.

(Adapted from Dinner A Love Story)

Since I received a cast iron skillet for Christmas, I’ve been on the search for ways to utilize it. (It’s a shame I’ve never cooked with one before.) This salmon was the first recipe I tried and it was spectacular. The bottom (skin-side) gets seared on the stove and crisp in the oven. The panko coating is crunchy and fresh and flavorful (thanks to a little lemon and parsley). And the salmon in the middle practically melts in your mouth. Perfection.

Panko Crusted Salmon

INGREDIENTS

2/3 cup panko (Japanese dried breadcrumbs)
2 Tbsp. fresh parsley, minced
1 tsp. lemon zest
kosher salt and freshly ground black pepper
2 Tbsp. extra virgin olive oil
4 (6-8 oz.) salmon fillets, skin on
2 Tbsp. Dijon mustard
2 Tbsp. canola oil
lemon wedges, for serving

DIRECTIONS

1. Preheat oven to 425 F.

2. In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.

3. Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.

3. Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin.

4. Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges.

Serves 4.

(Adapted from Food Network)

This is a simple and satisfying way I’ve been preparing grilled shrimp for some time now. The truth is I never actually measure the spices. I just throw them together and it always turns out great! Consider this recipe a suggestion. It is the blend of ingredients I prefer, but of course you’re welcome to add or subtract anything to your liking. I’ve made it without the smoked paprika several times and it didn’t ruin the dish (I just prefer it with!). The key to good shrimp is how long you cook them. The minute they curl up and turn opaque they are done. Don’t leave them on the grill a minute longer. If your shrimp are chewy, it is a result of over-cooking them.

Spice-Rubbed Grilled Shrimp

INGREDIENTS

1 lb. raw shrimp, peeled and deveined
extra virgin olive oil

Spice Rub:
1/2 tsp. garlic powder
1/2 tsp. sweet paprika
1/2 tsp. smoked paprika (optional, but I love it!)
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. ground cumin
1/2 tsp. onion powder
salt and freshly ground black pepper
dash cayenne pepper

DIRECTIONS

1. Preheat outdoor grill or indoor grill pan to medium-high heat.

2. To make the spice rub, stir to combine all the ingredients in a small bowl. (Can be stored in an airtight container at room temperature for a long time.)

3. Pat the shrimp dry. Rub spice mixture over both sides of shrimp. Brush the shrimp with olive oil.

4. Grill shrimp several minutes on each side (cooking times will vary depending on the size of your shrimp), until opaque.

Serves 4-6.