Pat the fillets dry if they are damp. This will help them sear better and reduce splatter.
In a small bowl, combine the garlic powder, smoked paprika, black pepper, dried oregano, and salt. Evenly sprinkle over the fillets and gently rub it in with your fingers.
Heat the oil in a large skillet over medium-high heat and sear the fish for 3 to 4 minutes on the first side, or until lightly golden. Flip and cook 2 to 4 minutes more or until just cooked through.
Serve with a lemon wedge and one of the optional sauces.
Dry fillets will sear better than wet fillets, so in addition to patting dry if needed, refrain from adding the seasoning until just before cooking, as salt will draw moisture from the fish.