Ingredients:
4-6ea panfish, skinless filets
1T paprika
1t salt
2T canola oil
4oz chorizo, fully cooked if using raw
1C white wine
4T butter
1t chopped fresh parsley
1T fresh lemon juice
Preparation:
Heat a heavy-bottomed sauté pan, preferably cast iron or stainless steel, over medium-high heat.
Season the fish with salt on both sides. Dust the skin side of the fish with paprika liberally and shake off extra.
Sear the fish paprika side down in the pan. After about 1min flip the fish over and finish cooking the fish through. Remove the fish, paprika side up and transfer to a plate to rest.
To make the sauce…pour off any residual oil from the pan. Over medium heat add the cooked chorizo and white wine. Reduce until the liquid is about a scant 2 Tablespoons. Turn off heat and incorporate the whole butter with a fork. Fold in the chopped parsley.
Plate the fish by putting down the sauce/chorizo first. Place the fish atop and squeeze fresh lemon over.