Brush both sides of the fillets lightly with EVOO and season with the paprika, salt, and pepper. Set the fish aside on a plate for a few minutes.
Heat your Foreman Grill to medium-high.
Place the filets on the grill skin side facing down and close the top. Grill for approximately 4 minutes until the fish is opaque and flaky. You can check with a fork.
Remove the filets to a plate and serve with lemon wedges.