Ingredients

• 1 teaspoon sweet paprika
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon hot paprika or ground chipotle pepper
• 1/2 teaspoon garlic powder
• Four 6-ounce skinless, boneless monkfish fillets (or catfish or burbot)
• Fine sea salt and freshly ground black pepper
• Canola oil, for frying
• 4 wide strips lemon zest
• 2 medium shallots, quartered
• 4 to 5 tablespoons salted butter
• 1/3 cup sliced almonds

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Instructions

1. Combine the sweet paprika, smoked paprika and hot paprika, and the garlic powder in a small bowl. Sprinkle the fish with salt and pepper, and then sprinkle evenly, but sparingly, with the paprika mixture, and rub it in.
2. Heat a large, heavy skillet over medium-high heat, and add enough oil to coat the bottom of the skillet. When the skillet is hot, add the fish and sear on one side until dark, 3 to 4 minutes. Add the lemon zest and shallots to the skillet. Flip the fish; add the butter and almonds; and cook, basting the fish using a large spoon, until the almonds brown and the fish tests tender in the center when poked with a fork or toothpick, 2 to 3 minutes. Pick out the lemon zest and discard.
3. Transfer the fish, along with the shallots, almonds and some of the butter, to plates and serve right away.