Paprika Fish
A quick, flavorful fish dish featuring a paprika-infused butter glaze, perfect for a light, elegant meal that pairs well with vegetables or rice.
Ingredients
Instructions
- Combine melted butter, lemon juice, Dijon mustard, paprika, and seasoned pepper.
- Brush the mixture over both sides of the fish fillets.
- Broil the fish for 5 minutes or until it flakes easily.
Tips & Substitutions
For an extra depth of flavor, consider adding minced garlic to the butter mixture. If you're out of Dijon mustard, a touch of yellow mustard or even a bit of mayonnaise can work as a substitute. Fresh herbs like parsley or dill can enhance the dish's freshness. Be sure to choose a firm white fish like cod or haddock for best results.
Serving Suggestions
Serve the paprika fish alongside a refreshing Capers-Spinach Salad for a vibrant meal. It also pairs beautifully with roasted vegetables or a light grain like quinoa. For a Mediterranean twist, consider serving it with Antipasto Relish to add a variety of flavors to your plate.
Storage & Reheating
Leftover paprika fish can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place the fish in a preheated oven at 350°F for about 10 minutes, or until warmed through. Avoid microwaving as it can make the fish rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Paprika Fish contains roughly 224 calories, with 30g protein, 1g carbohydrates, and 10g fat. It is an excellent source of protein (61% of the Daily Value), and a good source of vitamin C. At about 224 calories per serving, it is a lighter, protein-rich choice.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen fish fillets for this recipe?
Yes, you can use frozen fish fillets. Just be sure to thaw them completely in the refrigerator before cooking for even cooking and better texture. Pat them dry to remove excess moisture, ensuring the seasoning adheres well.
What type of fish is best for broiling?
Firm white fish like cod, haddock, or tilapia work best for broiling due to their texture. Avoid delicate fish like sole or flounder, as they may fall apart during cooking. The key is to select fish that can hold up under high heat.
How can I tell when the fish is done cooking?
The fish is done when it flakes easily with a fork and appears opaque throughout. An internal temperature of 145°F indicates that it's fully cooked. Keep an eye on it while broiling, as cooking times can vary based on thickness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).