Fish Florentine – The BEST Fish Recipe! (2024)

FAQs

What is the best seasoning to put on fish? ›

Cooking fish for 10 minutes per inch of thickness is an old rule of thumb that works perfectly when roasting fillets or steaks. It's just enough time to cook the flesh through so that it's opaque, but not so much that it flakes. The only hitch comes with fillets that are uneven.

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.

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.

Turmeric. Turmeric has become increasingly popular due to its health benefits, but did you know that it also adds great flavor to seafood dishes? Its earthy, peppery taste enhances the natural flavors of fish and shellfish while providing added nutritional benefits as well!

Lemon juice is used to enhance the flavor of dishes prepared with fish, which is more prone to oxidation than other flesh food.

Over-cooking fish might result in dry, tough meat that is unsuitable for consumption. To avoid this, do not cook it for too long or at a high temperature. Instead, cook on low heat until the meat flakes easily with a fork.

Use gentle heat even on a grill.

Seafood cooks faster than other meats and can easily dry out if you use too high of a heat. Whether you are pan searing it or grilling it, use a lower heat than you would with other meat.

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

Does soaking fish in milk make it taste better? ›

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.

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.

This Fish Fry Seasoning is a mix of yellow cornmeal, Old Bay, lemon pepper, salt, pepper, and garlic. It's our go-to for catfish, crappie, bream, whiting, and whatever we've got on our hook. Ready to level up your next fish fry?

Pat the fish fillets dry with paper towels. This helps the seasoning adhere better to the surface and ensures even cooking. Apply the Seasoning: Sprinkle the fish fry seasoning mix and blend generously over both sides of the fish fillets.

Filets should thaw in as little as 30-40 minutes. Over-season or marinate for too long — this can “cook” it like ceviche or cured fish, and once cooked the texture can be mushy. Instead, season with dry spices, salt, and herbs just before cooking to prevent drawing out the moisture and breaking down the texture.