Spice Up Your Fish: The Best Seasonings and Herbs to Pair with Fish

Fish is a lean, healthy protein that can be a great addition to a balanced diet. However, fish on its own tends to have a mild flavor which is why many people choose to season fish to add more robust, savory flavors. Choosing the right seasonings and herbs to pair with fish can take it from bland to delicious in no time.

In this article, we’ll explore some of the best seasonings and herbs to use when cooking fish to help bring out the flavor in mild fish and complement stronger-flavored fish Whether baking, sauteing, grilling or broiling, these seasonings will take your fish dishes to the next level

Fresh Herbs

Fresh herbs are an easy way to infuse bright, vibrant flavor into fish dishes. When cooking fish, opt for soft-leaved herbs that will cook quickly and won’t overpower the delicate flavor of the fish. Here are some great choices:

Basil

Sweet basil is one of the best pairings with mild white fish like tilapia, cod, snapper and halibut Its peppery flavor and aroma brighten up the fish Try sautéing fish fillets in olive oil and sprinkling with chopped fresh basil. Or make baked fish parcels with basil pesto. Lemon and basil are a match made in heaven when it comes to fish!

Parsley

Parsley is a perfect addition to pan-fried fish, with its slightly bitter, grassy aroma that can balance savory dishes. Chop up fresh curly parsley and sprinkle it over sautéed fillets just before serving. The bright green flecks add nice color contrast too.

Dill

The licorice-anise flavor of fresh dill complements salmon and other oily fish beautifully. Loaded with antioxidants dill also aids digestion which is great after eating fish. Try mixing chopped dill into compound butter and spreading over salmon before baking.

Lemongrass

Excellent with white fish, lemongrass adds a lovely citrus flavor. Thinly slice lemongrass stalks and add them to the poaching liquid for fish fillets. Or steep slices in heated oil or butter before drizzling over cooked fish. Just remove the tough outer layers first.

Rosemary

The pine notes in fresh rosemary pair wonderfully with heartier fish like tuna, mackerel and swordfish that can stand up to its robust flavor. Cooking fish on a cedar plank? Place some rosemary sprigs on the plank for infused flavor.

Thyme

Thyme adds woodsy flavor to fish without overpowering it. Add whole sprigs of fresh thyme to the cavity before baking whole fish. Or put thyme sprigs under fish fillets before baking or under the skin when sautéing. Lemon thyme has a lovely citrus note that complements fish well.

Sage

With its softly piney, slightly peppery flavor, fresh sage is fantastic with richer fish like salmon, trout and bass. Fry up some sage leaves in the pan first to infuse the oil before sautéing fillets. Or sprinkle chopped fried sage over cooked fish.

Dried Herbs and Spices

Dried herbs are more concentrated in flavor than fresh, so use about 1/3 of the amount of dried herbs as you would fresh. Here are some great dried herbs for seasoning fish:

• Oregano – Robust and peppery, it’s excellent with meaty tuna and swordfish. Sprinkle on before grilling.

• Tarragon – Licorice notes pair well with white fish like halibut and tilefish. Add to poaching liquid or compound butter.

• Thyme – Earthy flavor great in fish soups and chowders. Use with heartier fish too.

• Bay Leaves – Add deeper flavor to poached or baked fish. Use in court bouillon poaching liquid.

• Lavender – Very aromatic with a slight citrus taste. Lovely with salmon or sea bass. Use dried buds.

Some great dried spices for fish include:

• Smoked Paprika – A little goes a long way to add deep, smoky flavor to fish before grilling or sautéing. Works with nearly any fish.

• Curry Powder – Many fish curries call for a curry powder blend. Pairs well with halibut, cod, salmon and more. Add to sauce or rub on fish.

• Cumin – Earthy spice popular in North African and Middle Eastern cuisine. Use with salmon, tilapia and other oily fish. Sprinkle on rubs or mix into sauce.

• Coriander – Lemony and slightly peppery notes complement fish like sole, snapper and whitefish. Feature in spice rubs and marinades.

Savory Sauces and Condiments

Sauces and condiments deliver big, bold flavors that pair deliciously with fish. Brush or drizzle them over fish fillets or whole fish before baking, grilling or broiling:

• Barbecue Sauce – Sweet and tangy, great with meaty fish that can stand up to the intense flavor. Salmon, swordfish and tuna work well.

• Teriyaki Sauce – Salty-sweet glaze perfect for salmon, bass and halibut. Marinate fish in sauce before grilling.

• Soy Sauce – Use lower-sodium soy sauce and combine with rice vinegar, sesame oil, garlic and ginger to make a quick marinade or sauce.

• Ponzu – Japanese citrus-flavored sauce with soy sauce, mirin and yuzu juice. Excellent with richer fish. Can also marinate fish in it.

• Harissa – North African spice paste that adds incredible flavor to fish. Mix with olive oil and use as a marinade or drizzle over cooked fish.

• Chimichurri – Herb-packed uncooked sauce from Argentina makes a bright topping for grilled or broiled fish. Spoon over fish just before serving.

• Pesto – Classic basil or other herb pestos like cilantro or parsley make flavorful toppings for white fish. Dollop over baked or grilled fish.

• Salsa – Fresh tomato or fruit salsa add lots of flavor and won’t mask the taste of fish. Spoon over fish tacos or baked fish.

Plenty of Possibilities

The world of seasonings is wide open when cooking fish. Don’t be afraid to experiment with new herbs, spices, sauces and more to find out what pairs best with your favorite fish. A simple sprinkle of the right seasoning can make fish memorable. Always start with a small amount and add more to taste. With the right seasonings, you can turn a fish fillet into a fabulous flavor-packed meal.