In this video, Food & Wine's Justin Chapple coats fresh fillets of haddock with smoky paprika, garlic powder, oregano, and thyme before sear to develop a delicious crust. Then he places them between toasted brioche buns smeared with a strong, tangy tartar sauce laced with piquant horseradish. Serve these sandwiches at an outdoor barbecue for a light, refreshing change of pace!
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