Universal Fish Seasoning
The Quirky Foodster Team
Ingredients
- Lemon zest (dried or fresh) — 1 tbsp
- Dill (dried) — 1 tbsp
- Coriander seed — 1 tsp
- White pepper — 1 tsp
- Garlic powder — 1 tsp
- Salt — to taste
Method
- Combine dried ingredients directly; if using fresh lemon zest, dry it first or add fresh at time of use rather than storing pre-mixed.
- Coriander seed can be lightly toasted before grinding for a rounder flavor.
Origin: Original formula for this reference — a general-purpose seasoning designed for fish and seafood, favoring lighter, brighter spices over the heavier warming spices more suited to red meat.
Use: A light dusting for fish before pan-searing, baking, or grilling.
Classic Dishes: A flexible seasoning applicable to a wide range of fish and shellfish preparations.
Storage: Keeps 3-4 months sealed and dark if made with dried lemon zest; shorter if fresh zest is incorporated, given the risk of mold.
Variations: White pepper is specifically chosen over black pepper here to avoid visible dark flecks on pale fish, echoing the same reasoning noted for white pepper’s preference in Chinese cooking.
Substitutions: Old Bay or a similar commercial seafood seasoning as a substitute, accepting a different specific flavor profile.
- Lemon zest (dried or fresh) — 1 tbsp
- Dill (dried) — 1 tbsp
- Coriander seed — 1 tsp
- White pepper — 1 tsp
- Garlic powder — 1 tsp
- Salt — to taste
Please log in to leave a comment.