Fish Florentine – The BEST Fish Recipe! (2024)

FAQs

What is the best seasoning to put on fish? ›

How to Cook Fish in a Pan. Pat your piece of fish dry (this will result in crispier skin!) and season with salt and pepper. Heat oil in a nonstick pan over medium-high heat, then cook the fish for 2 to 3 minutes (don't move it!). Flip and cook for 2 to 3 minutes more.

Baked Fish Tips

For this fish recipe, your best bet is to use a flaky whitefish, such as tilapia, halibut, cod, bass, grouper, haddock, catfish or snapper. Whitefish doesn't mean that the fish is white in color; rather, it is a mild-flavored fish that cooks quickly and takes well to a variety of seasonings.

When making a dish with fish, consider the flavour it already has and bring it out by adding herbs that further complement it. Some of the best herbs to use with fish are basil, tarragon, dill, and parsley. Basil enhances the flavour while adding a slight sweetness and is lovely when used with halibut or cod.

Don't skimp on seasoning.

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.

Neglecting to preheat the pan.

If you place it in a pan or on a grill that hasn't been preheated, it'll stick and cook unevenly. You can avoid this by heating the pan or grill for 3 to 5 minutes before you add the fish. Your fish fillets will sear beautifully when you add them to a preheated pan or grill.

Before cooking, soak the fish in milk for 20 minutes

In this scenario, the protein in the milk binds with the compounds that cause that fishy odor, in essence extracting if from the fish. What's left behind is sweet-smelling, brighter flesh with clean flavor. (Just make sure you pour that milk down the drain.

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.

When fish is fried at higher temperatures, it loses some of the important omega-3 fats and vitamin D with some studies reporting fish such as salmon loses half of its vitamin D when fried. Baking fish is a great way to keep the important nutrients intact without upping the fat content to unhealthy levels.

What is the tastiest fish to eat? ›

There's no reason why you can't sprinkle avocado oil, ginger, cumin, and lemon pepper on hearty fish. Or, add even more punch with a sauce or relish made with shallots, capers, olives, or salsa. Meaty fish can also take a full-flavored marinade made from just two ingredients: maple syrup and whole-grain mustard.

When seasoned too soon before cooking, the salt will start to break down the proteins in the salmon and draw moisture out of the fish. Follow this tip: No matter the method of cooking, season the fish just before it hits the pan, goes in the oven, or onto the grill.

Star Anise is a well respected and highly recommended spice for bait in fishing circles. It's strong, warm liquorice flavour with sweet notes really seems to go down well with the fish. Not only does it taste good, it has a very distinctive fragrance which, as you're probably gathering by now, is essential for this.

Spices, like black pepper, mustard, basil and thyme are perfectly blended with Parmesan cheese, onion, sherry wine powder and other ingredients to create a savory seasoning for all types of fish. The sherry wine adds a slightly sweet and almost smoky flavor to the seasoning blend -- and it tastes wonderful.