Tilapia with Fresh Salsa, Corn & Baby Spinach

If you’ve never tasted smoked paprika you’re in for a treat. It’s the “hot” variety of paprika that has been smoked. It’s flavor exotic and smoky with a lovely creeping heat that’s more warm than spicy. Look for it in the spice aisle of your supermarket but if you can’t find it try using chili powder—only don’t season the fish with the salt. Chili powder is a mixture of—among other things—ground chilies and salt.  Use regular paprika (or nothing) if you want to forgo the heat altogether.

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