In a small bowl combine paprika, smoked paprika, onion powder, garlic powder, dried thyme, dried oregano, cayenne, salt, and black pepper. Pat fish fillets dry with paper towels and brush both sides lightly with 2 tbs olive oil. Generously rub the spice mix onto both sides of each fillet, pressing so it adheres. Let rest at room temperature for 10 minutes.

Cook the fish

Heat a large cast-iron or heavy skillet over medium-high heat until very hot (2–3 minutes). Add a thin film of oil or a small pat of butter to the pan. Place fillets in the skillet and sear without moving for 2–3 minutes until a dark crust forms. Flip and cook 2–3 minutes more, or until the fish reaches an internal temperature of 135–140°F (it will continue to cook slightly). Remove to a warm plate and tent loosely with foil.

Rice

While fish rests, bring 4 cups water, 1 tbs butter and 1/2 tsp salt to a boil in a medium saucepan. Add 2 cups rice, stir once, reduce heat to low, cover and simmer 15–18 minutes until water is absorbed and rice is tender. Remove from heat and let sit covered 5 minutes; fluff with fork before serving.

Broccoli (side)

Toss broccoli florets with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp pepper. Either roast on a sheet pan at 425°F (220°C) for 10–12 minutes until tender and lightly charred, or steam for 5–7 minutes until crisp-tender. Keep warm until plating.

Lemon Butter (option)

In a small saucepan over low heat melt 4 tbs butter. Stir in 2 tbs lemon juice, 1 tsp lemon zest, 1/4 tsp salt and a pinch of black pepper. Warm gently until combined; do not boil. Spoon over cooked fillets just before serving.

Mango Salsa (option)

Combine 1 cup diced ripe mango, 1/2 cup diced red bell pepper, 1/4 cup finely diced red onion, 2 tbs chopped cilantro, 2 tbs lime juice, 1 tsp minced jalapeño and 1/4 tsp salt in a bowl. Toss to combine and let sit 5–10 minutes for flavors to meld. Taste and adjust lime or salt as needed. Serve chilled or at room temperature atop fish.

Tuscan Salsa (option)

In a bowl combine 1 cup diced roma tomatoes, 1/4 cup chopped sun-dried tomatoes, 2 tbs fresh basil, 1 tsp minced garlic, 1 tbs olive oil and 1 tsp balsamic vinegar. Season with 1/4 tsp salt and 1/8 tsp black pepper. Stir and let sit 5 minutes. Spoon over fish as a bright, savory topping.

Crawfish Cream Sauce (option)

In a skillet melt 2 tbs butter over medium heat. Add 1 tbs minced shallot and 1 tsp minced garlic and cook 1–2 minutes until softened. Sprinkle 1 tsp flour over aromatics and cook 30 seconds while stirring. Slowly whisk in 1/2 cup stock, then 1/2 cup heavy cream. Add 1/2 tsp cajun seasoning and simmer gently 3–4 minutes until slightly thickened. Stir in 1 cup cooked crawfish tails and 1 tsp lemon juice; heat until warmed through. Season with 1/4 tsp salt and 1/8 tsp pepper. Keep warm and spoon over cooked fish.