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Heat a grill or grill pan to medium-high heat.
If fish is frozen, allow it to defrost and come to room temperature. Blot off any excess water with a paper towel.
Coat both sides of the fish fillets with olive oil.
Mix the paprika, garlic powder, salt, cayenne, onion powder, oregano, thyme, and black pepper together in a bowl.
Sprinkle the spice mixture across the fleshy side of the fish fillets.
Place the fillets, skin side down, on the grill. Close or cover the grill. Grill for 6 to 8 minutes or until the fish begins releasing some moisture, flip the fillets and grill for 2 minutes or until the fish is flaky and has reached an internal temperature of 140 degrees F on an instant-read thermometer.
Serve immediately.