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Spicy Pan-Seared Snapper

1 tablespoon paprika
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
4 (6-ounce) snapper fillets
1 tablespoon olive oil
1 tablespoon butter
1 small lemon, juiced
2 tablespoons chopped fresh flat-leaf parsley

1. In a small bowl, combine paprika, thyme, salt, pepper and cayenne pepper. Pat mixture evenly onto fish.
2. Heat a large skillet over medium-high heat. Add oil and butter and when hot, but not smoking, sauté fish on both sides until crisp and golden, about 8 minutes. Fish should flake easily with a fork. Serve immediately garnished with lemon juice and parsley.

Makes 4 servings.