Fish Florentine – The BEST Fish Recipe! (2024)

FAQs

What is the best seasoning to put on fish? ›

BUTTERY SMOOTH FLAVOR. DELICATE WHITE FLAKES. Butterfish are small fish, often a couple to a pound.

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.

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.

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.

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. MIX UNTIL hom*oGENOUS. dip the fish in egg - let the extra egg drip off (tap against the side of bowl).

Highlights: Most Expensive Fishes To Eat Statistics

The Bluefin Tuna reportedly sells for around $3,603 per pound. An Atlantic Bluefin Tuna was sold for a record $3.1 million at a Tokyo fish market in 2019.

#1: Salmon

When it comes to the best tasting fish, few fish can rival the allure and versatility of salmon. Renowned for its rich taste and succulent texture, salmon has become a staple in kitchens around the world. Its distinct flavor profile and buttery texture make it a true culinary gem.

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.

What is the secret to cooking fish? ›

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.

Slow-roasting makes a beautifully tender, evenly cooked, not-one-bit-dry piece of fish. If you miss the 120-degree, just-starting-to-flake mark and take it out late, it will still be good—even carryover cooking after taking it out of the oven won't outrun you, because there isn't much velocity behind it.

Key takeaway: Many countries around the world have seafood dishes in their national cuisine. The most popular seafood specialties are sushi, sashimi, fish and chips, and grilled seafood.

The latter need a bit of a boost from simple, tangy acids — lime or lemon juice, or sherry vinegar — that bring out their natural flavors while compensating for the lack of oleogustus; that is, mouthwatering fat.

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.

Add Flavorings to the Steaming Liquid

Lemon peel and dill sprigs are natural partners for fish. Rosemary sprigs and sliced garlic go well with chicken or potatoes. Steam fish, clams, mussels, or lobster with white wine, onion slices, thyme, parsley, and lemon juice.

Season the outside of the fish generously with a few good pinches of sea salt, black pepper and garlic powder. Roast for 18-20 minutes, or until the fish reaches an internal temperature of 145°F and flakes easily with a fork. (Cooking time will vary depending on the size/variety of your fish.)