Preheat a medium sauté pan, coated generously with evoo, over medium high heat. Season halibut with salt and pepper and place non-skin side down in the pan. 

Tilt the pan toward you and spoon hot oil over fish. Continue spooning evoo over fish for 5 to 7 minutes until you see the fish color change to opaque. 

Add butter, smoked paprika, and lemon juice. Continue to spoon over fish for 3 to 5 minutes until butter has browned and fish feels firm to the touch. Add parsley to the pan and remove from heat. 

Transfer fish to plates or platter and spoon pan sauce over fillets. 

Serve warm alongside Swiss Chard with Garlic, Shallots, and Olives.