Ingredients:

  • 4 (6 oz) Salmon or Halibut fillets
  • 2 tbsp avocado oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried oregano
  • 1 tsp coarse sea salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Pat the fish fillets completely dry with paper towels to ensure a crispy exterior.
  2. In a small bowl, whisk together the avocado oil, smoked paprika, garlic powder, onion powder, dried oregano, sea salt, and black pepper until a thick paste forms.
  3. Using a brush, coat all sides of the fish fillets generously with the spice paste.
  4. Preheat the grill or cast-iron grill pan to medium-high heat.
  5. Place the fillets on the grill and press down gently with tongs for 5 seconds. Leave undisturbed for 4–5 minutes until they release naturally from the grate.
  6. Flip the fillets and cook for another 3–5 minutes. Remove from heat when the internal temperature reaches 135°F (57°C) for salmon or 140°F (60°C) for white fish.
  7. Let the fish rest for 3 minutes to allow juices to redistribute before serving.