Best Fish Seasoning Recipes

FISH SEASONING

Steps:

• In a bowl, combine all ingredients. Store in a cool, dry place for up to 6 months.

DIANNE'S FISH SEASONING

Steps:

• Combine the basil, rosemary, parsley, sea salt, black pepper, sage, thyme, marjoram, oregano, celery salt, and garlic powder in a mixing bowl until evenly blended. Store in an airtight container.

LEMON AND DILL SEASONING FOR FISH AND VEGETABLES

Steps:

• COMBINE all ingredients into a small container and shake well.
• STORE tightly sealed in a cool, dry place and shake well before using.
• SPRINKLE over fresh fish before baking, broiling, grilling or steaming, or over fresh vegetables before steaming.
• SUGGESTION TO FURTHER ENHANCE SEASONED FISH: Coat first lightly with olive oil before seasoning. Add a small pinch of dried tarragon or crushed rosemary, then cook as desired.
• TO PREPARE SEASONED RICE: Use 1 1/2 teaspoons Lemon and Dill Seasoning with each 1 cup water used for steaming rice. Or, you can use a portion of bouillon with water (2 cups water + 1 cup rice + 1 1/2 teaspoons Lemon and Dill Seasoning + 1 cube or teaspoon bouillon). To further compliment fish and seafood dishes add 1/4 teaspoon dried tarragon. Bring to a boil over stovetop for one minute. Reduce heat to low. Cover and simmer over low heat for 30 minutes. Uncover and fluff with a fork. Serves 4.
• TO PREPARE SEASONED RICE PILAF: Saute 1 tablespoon of 3/4-inch broken spaghetti or orzo pasta with 1 tablespoon slivered almonds in 1 tablespoon butter or olive oil until golden. Add 2 cups low-sodium broth, 1 1/2 teaspoons Lemon and Dill Seasoning, 1 cup rice, and 1 teaspoon capers if desired. Bring to a boil over stovetop for one minute. Reduce heat to low. Cover and simmer over low heat for 30 minutes. Uncover and fluff with a fork. For Greek-style pilaf add a pinch each dried crushed mint and oregano before boiling, then fluff rice with 2 tablespoons crumbled feta cheese after steaming. Serves 4.

BRONZE SEASONING FOR BAKED FISH

Steps:

• 1. Mix together, sprinkle liberally on any fresh fish and bake...

SEASONING MIXTURE FOR FISH & SEAFOOD

Steps:

• Combine ingredients.
• store in a tightly covered jar.

FISH TACO SEASONING

Steps:

• 1. Mix all ingredients together. Makes enough for 2 pounds of fish.
• 2. To make the fish - Rub seasoning on 1 pound of tilapia filets. Spray filets with PAM. Bake at 350 for 25 minutes. Flake fish into a frying pan and keep warm until ready to use for tacos.

DIANNE'S FISH SEASONING

Steps:

• Combine the basil, rosemary, parsley, sea salt, black pepper, sage, thyme, marjoram, oregano, celery salt, and garlic powder in a mixing bowl until evenly blended.
• Store in an airtight container.

BLACKENED SEASONING FOR FISH OR CHICKEN

Steps:

• Place all ingredients in a jar and store in a cool dark place. Shake jar well before each use. Over low heat, melt about 3 tablespoon of butter in a nonstick skillet (enough butter to cover fish and the bottom of the pan). As soon as the butter is melted, place the fish in the pan, flipping it over to cover both sides with butter. Then generously coat the fish with the seasoning, flip over again and coat the other side with seasoning. Now turn up the heat to medium-high and cook on one side until blackened and somewhat crispy. Flip over and cook the other side. Add a little more butter whenever necessary. Thanks to Liz for sharing this recipe.

GRILLED FISH WITH ESARN SEASONING

Steps:

• 1. Rinse the fish, inside and out, under cold running water, then drain and blot dry with paper towels. Make 3 or 4 diagonal slashes, to the bone, on each side of each fish. Set aside while you prepare the spice paste.2. Combine the garlic, cilantro, salt, coriander, and pepper in a mortar and pound to a paste with the pestle, or process in a food processor. Stuff half the spice paste into the slashes in the sides of the fish, dividing evenly, then spread the remainder in the cavities and over the surface of the fish. Arrange the fish in a baking dish. Cover and let marinate, in the refrigerator, for 1 to 2 hours.3. Preheat the grill to medium-high.4. While the fish marinate, prepare the basting sauce. Combine the fish sauce, oil, lime juice, and sugar in a small bowl and stir until the sugar is dissolved.5. When ready to cook, if you're worried about the fish sticking, use hinged fish grilling baskets otherwise, oil the grill grate and place the fish directly on it. Grill, brushing continuously with the basting sauce, until the skin on the first side is dark and crisp and the flesh is cooked through to the bone on that side, 6 to 10 minutes. Turn each fish carefully with a long spatula and cook on the second side, brushing continuously again with the sauce, until the flesh breaks into firm flakes when pressed with a finger, another 6 to 10 minutes.6. Using the spatula, carefully transfer the fish to a platter. Bring them to the table, then fillet (if desired) and serve immediately.Serves 4

DIANNE'S FISH SEASONING

Steps:

• Combine the basil, rosemary, parsley, sea salt, black pepper, sage, thyme, marjoram, oregano, celery salt, and garlic powder in a mixing bowl until evenly blended. Store in an airtight container.