Pat the cod strips very dry with paper towels. This step is crucial for achieving a nice sear. Season both sides generously with salt, black pepper, and paprika. You should feel that the surface of the fish is dry and not at all slippery.

Step 2: Bloom the Garlic Butter

In a wide skillet, melt the unsalted butter over medium heat. Add the minced garlic cloves and let them soften until fragrant, about 1 minute. Keep the heat gentle to prevent the garlic from burning; you want it to smell warm and buttery, not browned or bitter.

Step 3: Sear the Cod

Increase the heat to medium-high. Carefully place the seasoned cod strips in a single layer in the hot skillet. Cook for 3 to 4 minutes per side, until the fish is lightly golden brown and the center is just opaque. Transfer the seared cod to a clean plate. The fish should flake easily and appear moist.

Step 4: Whisk the Glaze

While the fish is searing, prepare the glaze. In a small bowl, combine the sweet chili sauce, fresh lime juice, lime zest, soy sauce, sesame oil, and sriracha (if using). Whisk everything together until the sauce is smooth and glossy, with the lime zest evenly distributed.

Step 5: Coat and Finish

Return the skillet to the heat (or keep it on very low). Add the cooked cod fillets back to the pan. Spoon the prepared sweet chili lime glaze over the fish, gently turning the pieces to coat them evenly. Let it warm through for about 30 seconds, allowing the glaze to cling to the cod without overcooking the fish. The glaze should look shiny and well-adhered.