You Too Can Cook Fish at Home with These Spices
As a country, we don’t eat enough fish, especially those of us here in the middle part of the United States. The distance from the coast only further moves us away from cooking something so simple and so good for us.
My days cooking fish started in my youth. Working in my parents’ butcher shop there was plenty of meat around, so when it was time to cook at home I turned to fish.
Why You Might Be Blocked When it Comes to Cooking Fish
Fish is easy to burn. One slim filet usually only needs a few minutes to cook, which is counter-intuitive to the home cook who is used to the slow meat cooking process that makes it so easy to time sides perfectly. But not with fish! These dishes call for quick work and constant attention…and spice of course.
How to Pick Spices for Fish
There are countless ways to season your seafood. Some of the most popular spices used for fish include basil, dill, and tarragon, but that’s only the start. Whether you season with a compound butter in the pan or a final peppering on the plate, you have many options. Here are two of my biggest recommendations as of late.
Frozen Mussels Recipe
- 1 lb. frozen mussels
- 2 tsp. Herbs de Provence
- 1 Tbsp. butter
- 1 shot of white wine
Directions: Bring ¼ inch of water to a boil in a sauté pan. Throw in all ingredients and toss for 4-6 minutes until cooked through.
Wild Caught Steel Head Recipe
- 2 Tbsp. olive oil
- 2, 8 oz. Wild Caught Steel Head filets
- 2 tsp. Cajun seasoning*
- Handful of fresh blueberries
- 2 Tbsp. balsamic vinegar
Directions: Pre-heat oven to 350 degrees. Heat oil in sauté pan on stovetop. Place filets in hot pan. Sprinkle filets with Cajun seasoning*. Flip one time. Cover with blueberries and balsamic. Move pan to oven. Bake for 4-6 minutes.
*Most Cajun seasonings contain a liberal amount of sodium, which is why I prefer to sprinkle the spice blend over the filets while they are in the pan. However, you can also dredge the filets in four ounces of Cajun seasoning. To do so, fully immerse the protein in the seasoning and then blacken on an extremely hot skillet.
Image source: Blue Moon in Her Eyes on Wiki Commons
