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1
Combine the paprika, black pepper, garlic powder, thyme, basil, onion powder, oregano, and cayenne.
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2
Brush the fish with butter, season with salt, and coat well with the mixed spices.
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3
Heat a large skillet over high heat 3 minutes.
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4
Add the oil and swirl the pan to coat.
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5
Add the fish fillets, skin side up.
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6
Sear until dark brown; the pan should smoke as the fish cooks.
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7
Turn once.
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8
The fish should be medium rare.
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9
Serve with lemon wedges.
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10
Quick Fish Salad: Toss 1 pound skinless, boneless cooked fish (such as Arctic char), with 6 tablespoons mayonnaise and 2 teaspoons Dijon mustard.
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11
Season with 1 teaspoon Old Bay seasoning, a squeeze of lemon, and cayenne to taste.
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12
Quick Fish Cakes: Add 1 egg per pound of boneless, skinless cooked fish fillet (such as Arctic char) and enough cracker crumbs to make the mixture easy to shape (usually about 1/2 cup, depending on the moisture content of the fish).
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13
Season with 1/4 cup chopped fresh flat-leaf parsley, 1/2 cup sauteed chopped onion, 2 teaspoons Dijon mustard, and 1 teaspoon Old Bay seasoning.
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14
Form into 6 cakes, roll in additional cracker crumbs, and fry in butter or olive oil.
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15
Serve with lemon wedges.
