Smoked Paprika Fish with Carrots

So, I’ve kind of been “off the grid” this week. After several Hanukkah TV appearances, a radio interview, and lots of travel, I needed a serious vacation from the internet– a chance to unplug, unwind, and enjoy the holidays with my family. My last appearance was on NBC Miami, so we decided to rent a condo here in Florida. It’s been a much needed break. Today, for the first time, I’m starting to feel rested again. If you’ve sent me an email or “tweeted” or messaged me lately and haven’t heard back, I apologize. I will be going through my inbox in January to try and respond to all of you. Meanwhile, I want to share one last recipe for 2011– and I figured I should make it a healthy one, since most of us likely spent the holidays indulging in all kinds of naughty treats! (I know I did.)

This fish dish is a variation on my friend Sharone’s recipe, Maman’s Fish. Sharone’s family is from Morocco; her recipe one of many paprika fish variations that are popular throughout the region. I love Maman’s Fish because it’s easy, healthy, and really yummy. Recently, thanks to my friend Erika’s chicken recipe, I’ve fallen in love with smoked paprika. I decided to take Maman’s Fish and tweak it, subbing smoked paprika for regular and adding carrots for sweetness. I also threw in some crushed red pepper flakes to make it a little bit spicy (if you’re sensitive to spice, you can leave them out). The result was smoky, sweet, and spicy with a rich red sauce… a delicious, simple, and healthy dish to start off 2012!

This recipe is gluten free, heart healthy, pareve, and full of natural flavor. Try it and let me know what you think!

And by the way, thank you all so much for helping me reach 50,000 fans on Facebook! What a wonderful way to end 2011. I appreciate you all so much. Please help me spread the word about the site so we can double that number in 2012!

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Smoked Paprika Fish with Carrots


  • 1/4 tsp turmeric
  • 1 bunch fresh cilantro, cut into large pieces (reserve a few pieces for garnish)
  • 1 lb. carrots, peeled, halved lengthwise and cut into quarters
  • 2 cloves garlic, chopped
  • 1/2 tsp crushed red pepper flakes (optional)
  • 4 boneless fish fillets (best if you use thick, firm fish like halibut or snapper)
  • 2 tbsp smoked paprika, divided
  • 1/2 cup extra virgin olive oil, divided
  • Salt and pepper
Prep Time: 20 Minutes
Cook Time: 35 Minutes
Servings: 4 servings
Kosher Key: Pareve
  • 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!

Comments (14)Post a Comment

  1. Very good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 stars
    recipe looks yummy and so it possible to use salmon for this recipe??? thanks for all the good input this year.

  2. Very good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 stars
    Thanks alot Tori, this dish looks yummy & so easy to make.
    I love your website & thank you so much for providing such fantastic dishes for us.
    Wishing you& all your subscribers a very happy & healthy new year.

  3. I used flounder filets and some tarragon with carrots..then used cilantro and it all came out awsome! THANK YOU! this is a hit here! Happy NEW YEAR!

  4. Very good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 stars
    Again, Shiska, you ROCK! This was A-M-A-Z-I-N-G!! My husband thought it was one of the best things he has ever eaten!! And that compliment does NOT come lightly! I made it with Haddock. Again, thanks for all of your amazing recipes!

  5. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    With the market 30 miles away, cod in the fridge and carrots in the bin I’ll have to leave out the greens-gotta be great either way!!!

  6. This recipe was awesome! My Boyfriend and I loved it! The carrots were my favorite part! I used skin-on Walleye which, though not the best steaming fish, was still very good.

  7. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    Thank you Tori!! I made this for Shabbat dinner tonight and my husband loved it. We walk to shul whenever we can and it is so difficult to find dishes to serve that can either sit for about an hour and a half to two hours on very low heat or be cooked very quickly upon return from shul. This recipe was perfect. This afternoon I cooked my chicken soup, gefilte fish, and Israeli salad (your simple recipe with the olive oil and lemon). And right before shul I put together my roasted asparagus and the cilantro and red pepper bed. As soon as I returned I threw the asparagus in the oven for 10 minutes and started heating up the saute pan with the cilantro mixture.

    I did a variation of Mamman’s recipe and your Smoked Paprika fish. Instead of carrots I used the red pepper. I used 4 cloves of garlic instead of the one you suggested. And instead of lightly sprinkling the fish (I used halibut), I covered the fish in the smoked paprika and black pepper — I did not add salt to the fish rub, just to the cilantro mixture. I used a little less olive oil to saute the fish than you suggest.

    So, after returning from shul I heated the bed of cilantro, etc. and immediately began sauteing the fish in my other saute pan. I served the gefilte fish and by the time that course was finished I was ready to add the fish to the bed of cilantro. That cooked while I served the soup and it was easy to baste it every so often during my second course. I think I overcooked the fish a little and that I will cut the time down a bit next time I serve the dish.

    Sauteing the fish separately worked out fantastic and it was spicy the way my husband loves it. My husband is staying away from carby foods so the red peppers were a great substitute and they were amazing with the fish. Plus the extra garlic gave it a nice kick. I have been looking for a fantastic red fish recipe and now I have one. Thank you so much!

  8. Well I finally was able to make this dish and it was AWESOME!!! Like I mentioned, my wife doesn’t care for fish but she absolutely loved it. The smoked paprika really makes the difference. Can’t wait to try some more recipes. Keep em coming!!! Thanks.

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