Smoked Paprika Fish with Carrots – Easy Healthy Dinner Recipe with Smoked Paprika, Turmeric, Carrots and Garlic.
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 Moroccan recipe, Maman’s Fish. 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 kick off the new year. This recipe is gluten free, heart healthy, pareve, and full of natural flavor. Try it and let me know what you think!
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Smoked Paprika Fish with Carrots
Ingredients
- 1 1/2 cups water
- Salt and pepper
- 1/4 teaspoon turmeric
- 1 bunch fresh cilantro or parsley, cut into large pieces (reserve a few pieces for garnish)
- 1 pound carrots, peeled, halved lengthwise and cut into quarters
- 2 cloves garlic, chopped
- 1/2 teaspoon crushed red pepper flakes (optional)
- 4 boneless fish fillets (best to use thick, firm fish like halibut or snapper)
- 2 tablespoons smoked paprika, divided
- 1/2 cup extra virgin olive oil, divided
NOTES
Instructions
- Whisk together 1 1/2 cups of water, 1/2 tsp of salt, and 1/4 tsp of turmeric in the bottom of a large saute pan. Lay the cilantro, sliced 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 nonstick skillet. Let it heat up over medium until hot and just beginning to smoke.
- While oil is heating, 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 frequently, 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 additional salt and pepper to taste if desired. Serve with cooked carrots and sauce from the pan, garnished with fresh cilantro. Goes great over rice, quinoa, or couscous!
Nutrition
tried this recipe?
Let us know in the comments!
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Thanks for this recipe Tori! We gobbled it up for dinner tonight with couscous. It was delicious, utilizes ingredients that I already have in my kitchen, and I couldn’t believe how easy it was to prepare.
תודה רבה מניו זילנד
So happy you enjoyed it!
Tori, which brand of paprika did you use? I like the strong, not the mild variety. I have not purchased smoked paprika before and I want to buy it. Thanks.
Hi Nigel, I like Spice Islands brand, which is pretty widely available. There are several good brands out there, and some that lack flavor.
I first bought smoked ked paprika to make the baked chicken recipe I also found on this website and my husband and I felt in love with the spice. So everytime I find a recipe that uses smoked paprika I just can’t wait to try. We are making this recipe for the second time today because we loved it!!
Great Marcela, so pleased you’re enjoying this one!
I love anything with smoked paprika! Definitely on my list now.
Toda for the reminder, Tori Avey
Dear Tori.
I have been cooking with paprika for very many years but never heard of smoked paprika.
When the smoked paprika recipe first posted I ran out and bought a very expensive jar of it at the local supermarket . There weren’t any other brand choices so I reluctantly paid almost $11. For it.
When I opened it the smell was like strong urine. I never used it. Do you know if it goes rancid even if unopened?
Iris, it definitely should not smell like that! Which brand did you buy? Smoked paprika should smell smoky and delightful, reminiscent of barbecue or bacon. You should return the bottle! Spices generally last for 1-2 years so I think you might have just gotten a bad batch.
Exactly right, always have cilantro underneath! That is what I learned from my in-law who is a native Moroccan. : )
Yes it is a Moroccan traditional fish dish on every Friday night here in Israel. I make it often and now we start having salmon with preserved lemon peels, dried tomatoes, and capers in this similar sauce (made with sweet paprika and little hot chili) because my Moroccan hubby is tired of this dish. I asked him if our salmon dish is also Moroccan. He said he would call it a modern Moroccan European dish because Moroccan folks never had salmon until here in Israel.
Keep in mind, fresh cilantro is a must. I recall when I forgot to get fresh ones and our local store was already closed for Sabbath, we went ahead without it and it was no good with bland paprika sauce.
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.
This looks really good. Wifey doesn’t really care for fish, but I talked her into trying this with me tomorrow night.
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!
Oh this one is going on the list of things I must make. Super yummy Tori.
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.
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!!!
Smoked Paprika is well worth getting to know. Happy New Year. GREG
Again, Tori, 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!
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!
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.
One of my 2012 resolutions is to eat more fish. Definitely trying this one. Thanks Tori!
Thank you for the inspiration Erika!
recipe looks yummy and so easy.is it possible to use salmon for this recipe??? thanks for all the good input this year.
Stella, yes! Salmon would work great. Happy 2012! 🙂