Spices are a subjective thing. Use spices you like...spices that compliment both the fish and what is being served with the fish. Fresh herbs lend themselves better to any dish. When using any spice, herb, spice rub or other seasoning, always under use them as you can add more but can't take them back if you use too much.
Blackening or Cajun seasoning is a good go-to spice for fish and so is Lemon Pepper. I like Lime and Dill too. And nut-encrusted fish is good... pecans, macadamia, almond...take your pick.
I like simple, fresh, clean flavor - kosher salt, black pepper, olive oil. Lemon, fresh parsley, garlic, and capers for something more sophisticated. Salmon and dill is a classic. Lime and cilantro for Mexican flair.
It would really depend on your fish. If you were cooking trout, I like to stuff them with fresh fennel, lemon slices and tarragon- then grill them.
For salmon, something clean and simple- salt, pepper, a little garlic salt. Halibut is great with a blackening mix or a pepper blend. If you have ahi (tuna) some garlic salt and crust it with sesame seeds- then sear it to rare. If you find opah or ono- try a little yuzu paste mixed with some fresh fruit juice- passionfruit is fantastic if you can find fresh ones.
I like Old Bay Seasonings depending what kind of Fish your Talking about . Trout usually cut thin slices of onions and put in cavity with sliced lemon salt and white pepper to taste. Salmon whole the same way. Salmon Fillet's or Salmon steaks, I brush with olive oil light sprinkle of salt and white pepper. You can then take fresh dill chop it up, I melt butter and put the fresh dill in the butter and before your taking it off the grill or out of broiler brush it on the fish just barely caramelizes. Yummy Good ;)
Answers
February 14, 2010
Spices are a subjective thing. Use spices you like...spices that compliment both the fish and what is being served with the fish. Fresh herbs lend themselves better to any dish. When using any spice, herb, spice rub or other seasoning, always under use them as you can add more but can't take them back if you use too much.
February 15, 2010
Blackening or Cajun seasoning is a good go-to spice for fish and so is Lemon Pepper. I like Lime and Dill too. And nut-encrusted fish is good... pecans, macadamia, almond...take your pick.
February 16, 2010
I like simple, fresh, clean flavor - kosher salt, black pepper, olive oil. Lemon, fresh parsley, garlic, and capers for something more sophisticated. Salmon and dill is a classic. Lime and cilantro for Mexican flair.
February 18, 2010
It would really depend on your fish. If you were cooking trout, I like to stuff them with fresh fennel, lemon slices and tarragon- then grill them.
For salmon, something clean and simple- salt, pepper, a little garlic salt. Halibut is great with a blackening mix or a pepper blend. If you have ahi (tuna) some garlic salt and crust it with sesame seeds- then sear it to rare. If you find opah or ono- try a little yuzu paste mixed with some fresh fruit juice- passionfruit is fantastic if you can find fresh ones.
February 19, 2010
I like Old Bay Seasonings depending what kind of Fish your Talking about . Trout usually cut thin slices of onions and put in cavity with sliced lemon salt and white pepper to taste. Salmon whole the same way. Salmon Fillet's or Salmon steaks, I brush with olive oil light sprinkle of salt and white pepper. You can then take fresh dill chop it up, I melt butter and put the fresh dill in the butter and before your taking it off the grill or out of broiler brush it on the fish just barely caramelizes. Yummy Good ;)
March 3, 2010
Thank you so much to everyone that took the time to answer.
We're just starting to add more fish to out diets and didn't have a clue what were some good spices to put on all kinds of different fish.