¼ teaspoonhot paprika(or regular paprika + ⅓ teaspoon black pepper or a dash of cayenne)
2tablespoonsavocado oil (or canola oil)
4tablespoonssalted butter
lemon wedges for serving
Instructions
Pat the fish dry with paper towels and feel for any bones to remove. (If using thawed fish that was frozen, squeeze out any remaining liquid.) Use kitchen scissors to cut the cod into portion sizes if needed.
Stir the seasonings in a tiny bowl. (Old Bay, salt and hot paprika).
Rub the seasoning onto both sides of the cod loins. (Wear food-safe gloves or wash your hands well afterward.)
Add the oil to a 12-inch, nonstick skillet and heat it on medium-high. When the oil is rippling hot, add the cod loins to the pan in a single layer, uncovered. (You may need to do this in two batches if there isn't room in your pan.)
Sear the first side without moving it for 4 minutes, until browned and it moves easily when you nudge it. Flip over the fish carefully (it helps to use two spatulas) and sear the second side without moving it for another 3-4 minutes. (If the cod is really thick, you might need an extra minute.) To check for doneness, you can place a thick piece of fish on a plate and cut it open. The fish should flake easily and not look shiny inside.
Remove the cooked cod loins to a platter. Add the butter to the pan over medium-high heat and stir it around to de-glaze the pan. (You can scoop out the browned bits for a neater presentation if you prefer.) When the butter is melted, you can pour it over the fish right away or cook it a bit longer to brown it first for a deep, nutty flavor.
After spooning the butter on the fish, squeeze on some lemon juice before serving.
Store leftovers in the refrigerator for 3-4 days. Reheat leftovers in the microwave.
Notes
Make sure the cod is at least an inch thick. (You can substitute halibut, if you wish.) If you try to use thin fish fillets, they'll break apart and you won't be able to flip them over nicely.
(If you do have some thin pieces, save those to cook last. Don't flip them, but just spoon melted butter over them in the pan on medium-high heat until done.)
For nicely browned, seared cod, the fish must not be wet. Don't rinse it, and use paper towels to absorb any liquid. If using thawed fish that was frozen, you'll need to squeeze out any excess liquid.
To Make 1 pound of Pan-Seared Cod: Still use two tablespoons of oil, but halve the rest of the ingredients.
Oil: Use cooking oil with a high smoke point, such as canola, avocado oil or vegetable oil. Don't use olive oil, which has a lower smoke point and will burn.