You are here: Home » Recipes » Smoked Paprika Fish Smoked Paprika Fish Recipe by Our Cookbook Collection Yield 4 servings This is a simple, versatile fish dish that is super-easy to prepare. Tori Avey | theshiksa.com PrintEmail Ingredients 1/4 teaspoon turmeric1 bunch fresh cilantro, cut into large pieces (reserve a few pieces for garnish)1 pound carrots, peeled, halved lengthwise and cut into quarters2 cloves garlic, chopped1/2 teaspoon crushed red pepper flakes (optional)4 boneless fish fillets (best if you use think, firm fish like halibut or snapper)2 tablespoons smoked paprika, divided1/2 cup extra virgin olive oil, divided Salt and pepper Instructions Pour 1 1/2 cups of water, 1/2 tsp of salt, and 1/4 tsp of turmeric into a large saute pan. Lay the cilantro, carrots, garlic, and crushed red pepper flakes (optional) in the bottom of the pan. The pepper flakes are very spicy, add with care. Turn the heat to medium low to slowly heat up the water in the bottom of the pan. While the saute pan is heating, pour 3 tbsp extra virgin olive oil into a large skillet. Let it heat up over medium till hot (not smoking). Meanwhile, season the fish fillets generously on both sides with salt and pepper, then sprinkle them with a light layer of smoked paprika (about 1 tbsp total). When the oil is hot, place the fish fillets into the skillet and sear them for 2-3 minutes on each side till a brown crust forms. When both sides of the fish are seared, use a pair of tongs to gently transfer the fish fillets into the saute pan. Lay them on top of the cilantro and carrots. Turn up the heat on the saute pan till the liquid begins to boil. Reduce heat to medium and allow mixture to simmer uncovered for 10-15 minutes, basting fillets periodically, until the liquid is reduced by half. In a small bowl, mix together remaining 1/3 cup olive oil and 1 tbsp of smoked paprika. Pour the seasoned oil over the top of the fish fillets, coating them evenly. Let the fish simmer uncovered for 20 minutes more, basting frequently. Fish is done when liquid is reduced to about a quarter of what it was originally, the fish has turned red, and the carrots are tender. Season fillets with salt and pepper to taste. Serve with cooked carrots and sauce from the pan, garnished with fresh cilantro. Goes great over rice, quinoa, or couscous! For more recipes, food photographs and step-by-step instructions, please visit http://www.theshiksa.com.