Tips for Seasoning Your Fish

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> Lemon, dill, and black pepper make a clean, classic flavor combination that works well with nearly every type of seafood, from cod to salmon. Add a bit of olive oil if you’re grilling.

> Add fresh ginger, garlic, and green onion to teriyaki or soy sauce for an Asian inspired marinade that complements salmon, fresh tuna and most white-fleshed fish. Up the flavor quotient with chopped cilantro, sesame oil or a dab of wasabi paste.

> Spice up mild fish like tilapia with a squeeze of fresh lime juice, garlic, cumin, chili powder, and a bit of sliced hot pepper. (No fresh chiles? Substitute dried ground chipotle or cayenne pepper.) Add chopped cilantro if desired.

> Herbs beurre (French for herb butter) imparts richness and flavor to rockfish, flatfish, even salmon. Whiting baked en papillote with an herbs de Provence flavored herb butter is simple, impressive and delicious.

> A balance of herbs like mint, oregano, rosemary, parsley, and dill are important in Greek cooking, but spices like cinnamon and coriander add a depth of flavor, especially when combined into a marinade with olive oil, garlic, and fresh lemon juice, or in plaki, which is Greek baked cod.

> Turn ordinary fried codfish or catfish into a New Orleans inspired treat with a peppery, mustard-tinged remoualde sauce. The spicy mayonnaise-based sauce is a perfect accompaniment to most Gulf coast seafood and even blackened halibut.