Fish Florentine – The BEST Fish Recipe! (2024)

FAQs

What is the best seasoning to put on fish? ›

Brush the fillets with olive oil, perhaps adding lemon juice and herbs, and rub the skin with salt. Lay on an oiled baking sheet, skin-side up, and grill for 4-5 minutes until the skin is crisp. Rest for 2 minutes, then push the tip of a sharp knife into the flesh – if it goes through easily, the fish is done.

In either case you can dry marinate the fish briefly with a light blend of spices, you can brush it with a marinade of mirin, soy, and ginger if you're going to steam it (yummy with salmon or tuna), or if it's a fish that can stand up to more intense flavor you can use a blackening spice.

Season both sides of the fish (since the salt doesn't get absorbed after frying) and drizzle the filet with olive oil (don't be afraid to keep adding more!), continuing to season with salt and pepper along every step of the way.

Complementary Herbs and Spices

Fish also pairs beautifully with other herbs and spices such as dill, parsley, basil, tarragon, saffron, and many more that enhance its natural flavor. These additions can transform a simple fish dish into a culinary delight, bringing out the best in the fish's inherent taste.

Olive Oil, Lemon, & Herbs Marinade

How To Do It: Combine ½ cup olive oil, 2 tablespoons fresh lemon juice (from 1 lemon), and fresh herbs (such as cilantro, basil, rosemary, or thyme) removed from the stems and loosely chopped. Brush the marinade on the fish and let sit for about 5 minutes before cooking.

Use gentle heat even on a grill.

Whether you are pan searing it or grilling it, use a lower heat than you would with other meat. If you are planning to grill it, consider wrapping it in foil to keep in the moisture and ensure it doesn't absorb too much of the charcoal taste.

Slow-roasting makes a beautifully tender, evenly cooked, not-one-bit-dry piece of fish.

Does soaking fish in milk make it taste better? ›

Before cooking, soak the fish in milk for 20 minutes

What's left behind is sweet-smelling, brighter flesh with clean flavor. (Just make sure you pour that milk down the drain.

I suggest adding a fair amount of salt and pepper, and also chili powder if you like it hot. ANY COMBO OF SPICES WORK, be liberal. MIX UNTIL hom*oGENOUS. dip the fish in egg - let the extra egg drip off (tap against the side of bowl).

For example, late summer/early fall is the peak season for many fish species, such as swordfish, tuna, and halibut. At the same time, fall favorites like lobster and crab are in season and at their best. So why not take advantage of both?