1 1/2 pounds Spanish mackerel fillet, cut into thirds
2 tablespoons Emeril's Original Essence, recipe follows
3 tablespoons Spanish olive oil
1 teaspoon kosher salt
1/2 cup chopped yellow onion
2 tablespoons chopped fresh parsley leaves
Juice of 1 orange
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
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