Fish Florentine – The BEST Fish Recipe! (2024)

FAQs

What seasoning is best for fish? ›

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.

Butterfish are small fish, often a couple to a pound. These fish school near the surface of the water and are often caught by fishermen targeting other species altogether. What these fish lack in size they really bring in flavor. The name says it all: butterfish have a delicate, buttery flavor.

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.

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.

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.

Being a delicate, mild, white-fleshed fish, burbot is versatile in preparation possibilities. When boiled and dipped in garlic butter, burbot tastes and feels like lobster. In fact, many folks call burbot, “Poor Man's Lobster.”

Italy and Japan have banned the sale of escolar due to its potential side effects. It has been banned for consumption in Japan since 1977, as the Japanese government considers it toxic.

It is also worth noting that while baking is the better option over deep-frying or pan-frying, steaming and poaching are even better than baking in terms of locking in nutrients.

Why do you soak fish in milk before cooking? ›

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.

Ginger. Working best when ground into a powder and mixed in with other ground bait, Ginger is a great addition. Its very distinct aromatic properties are what make it so useful here. The unique fragrance is guaranteed to entice and attract fish to come and take a closer look.

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.

Fall is one of the best times to enjoy fresh fish and shellfish.