INGREDIENTS
4 tablespoons unsalted butter, room temperature
1/4 cup finely chopped cilantro
1 clove garlic, grated or finely minced
1½ tablespoons smoked paprika
1 tablespoon onion powder
1 tablespoon garlic powder
2 teaspoons ground thyme
1 teaspoon cayenne pepper
½ teaspoon freshly ground black pepper
½ teaspoon kosher salt
4 6-ounce boneless, skinless Wreckfish filets
2 tablespoons olive oil
zest and juice of ½ lime

DIRECTIONS
Combine the zest and lime juice, butter, cilantro and garlic in a small bowl.
Set aside.

Combine the paprika, onion powder, garlic powder, thyme, cayenne pepper,
black pepper and salt. Sprinkle 1 tablespoon of the spice blend evenly over the
fish filets. Store the remaining blend in an airtight container for up to 1 month.

Place the olive oil in a cast iron skillet place over medium high heat until it
shimmers. Add the filets to the pan and cook until seasoning is dark, fish is
crispy and just cooked through, about 2 minutes per side.

Serve immediately topped with cilantro lime butter

Recipe courtesy of Chef Tamie Cook
https://tnaqua.org/app/uploads/2020/07/SP_recipes_...