Leaving skin on, place fillet skin down on broiler. Brush fillet with paste. Dust with paprika. Broil one side 10 minutes per each inch of thickness. If sauce is desired, use marinade of fresh garlic, dijon mustard, lemon juice, mayonnaise and soy oil. Garnish with lemon wedges, chopped parsley or chopped green onion. Serves 4 people. (Per Serving): 201 calories/23 grams protein/1 gram carbohydrates/10 grams total fat/2 grams saturated fat/101 mg cholesterol/72 mg sodium (courtesy of Chef Ed Bihn, The Buxton Inn, Granville, Ohio). Reprinted with permission from the Indiana Karen Mintzias.