Herbs can help bring out a wide range of flavors in all kind of fish and you can use them in a variety of ways. A rub for the grill, a creamy sauce or sprinkled and steamed are just a few examples. Don't be worried if you are not always able to obtain fresh herbs; dried can be just as flavorful so long as they are kept in an airtight container and out of direct sunlight.
Things You'll Need
- Your fish of choice
- Herbs of choice from tarragon, dill, oregano, rosemary, marjoram and thyme
Use dill to flavor your fish. Dill originated in Eastern Europe but is now grown extensively throughout the northern U.S. and Canada. It is probably the most popular choice of herb to add to fish. It has a similar flavor to caraway. Dill goes particularly well with lemon and pepper however you choose to cook your fish. Use it fresh or dried but remember, it loses its flavor quickly when dried.
Heighten the taste of fish with tarragon. Tarragon, also known as Dragon's Wort, is native throughout Eastern Europe and Eastern Asia. Tarragon has an aroma and flavor similar to that of anise. It is considered one of the four finest herbs in French cooking and is a great complement to any type of fish.
Kick your fish up a notch with marjoram. Marjoram is related to oregano and is native to Southern Europe where it grows throughout the wild. It can be used fresh or dry and is often found in herb combinations such as Herbes de Provence. Marjoram works well with whole fish such as grouper, flounder and cod.
Add a hint of rosemary to your fish dishes. Evergreen rosemary is an aromatic herb that is a member of the mint family. The leaves can be used fresh or dry. When grilled or roasted they add a delicate mustard flavor to any dish. Rosemary is an excellent complement to shark, monk fish and salmon and combines well with orange.
Freshen the flavor of your fish with oregano. Oregano is a Mediterranean herb and a member of the mint family. As well as in the Mediterranean, it is grown extensively in California and Mexico. Though it is recognized primarily for its use with pizza, oregano makes a great flavor for fish dishes, particularly fish pies. It is best sautéed in olive oil or in a melted butter sauce. The fresh herb should be crushed with a mortar and pestle to bring out the best flavor.