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-   -   What seasonings do you use on fish? (http://www.lowcarbfriends.com/bbs/low-carb-recipe-help-suggestions/792391-what-seasonings-do-you-use-fish.html)

spoiltmomof2 12-30-2012 01:48 PM

What seasonings do you use on fish?
I'm tired of lemon pepper and I can't do hot stuff. What do you do with fish?

lisabinil 12-30-2012 02:00 PM

Garlic, onion or shallot, basil,tomato-what flavors do you like?

wishbone 12-30-2012 02:02 PM

A gal that works for me uses Italian dressing. She just lets it it soak in that and bakes it. Says it caramelizes on it. I've been meaning to try this also....looking for something different

Flake 12-30-2012 03:28 PM

Shallot, tomato, mushroom and a splash of dry white wine with a little fresh thyme and parsley make a good sort of stew. The wine could be replaced with fish stock for an even carb friendlier version. Or you could use both. If your feeling spendy a little saffron goes a long way in there too.

Culinary Artistry - product summary - Bing Shopping

This book is a treasure with flavor pairings. It's not recipe oriented but guides you with flavors. I've been using it commercially for almost ten years now, its helped me and my staff a whole lot when looking for inspiration

Beezer Louisiana 12-30-2012 05:14 PM

Italian Seasoning with Parmesan and butter on top.

Or garlic, butter, salt & pepper.

lisabinil 12-30-2012 05:17 PM

You can do the mayo/parmesan coating just like for chicken.

Gymnopedie 12-30-2012 05:20 PM

Dill, Old Bay, Savory

sligh 12-31-2012 08:24 AM

This Seafood Spice blend is from Buttoni's website. I love all her spice blends and this one is particularly nice. I have it on hand all the time.

Seafood Spice Blend

7 T. paprika
¼ c. garlic powder
2 ½ T. crushed oregano
3 T. ground thyme
3 T. onion powder
2 T. black pepper
1 T. cayenne pepper

DIRECTIONS: Mix all ingredients and put in convenient shaker. Once you try this on baked fish, cajun recipes and seafood, you’ll be using a LOT of it! I sure do!

Here's a link to her site:

Seafood Spice Blend « Buttoni's Low Carb Recipes

Jennifer Eloff 12-31-2012 12:58 PM

Seasoning salt - I have my favorite - it is called Hy's - Canadian brand. Add to that Parmesan cheese, black pepper, parsley and Italian Herb Seasoning. I also like to pan fry fish and then add a garlic butter sauce with parsely for the last part of the cooking.


In the tropics, you would call this Corvina in garlic sauce. My husband is not a huge fish fan, but he is being converted with recipes like this one. Swai, similar to catfish, would work well in this recipe as well as Tilapia.

1 lb sea bass fillets (0.45 kg)
1/4 tsp paprika (1 mL)
1/4 tsp onion salt (1 mL)
1/4 tsp seasoning salt (1 mL)
1/4 tsp black pepper (1 mL)
1 tbsp olive oil (15 mL)
Lemon wedges
Garlic Butter Sauce:
1 1/2 tbsp butter (22 mL)
1 tbsp olive oil (15 mL)
1 tsp dried parsley (5 mL)
1 tsp crushed garlic (5 mL)
1/8 tsp salt (0.5 mL)

Wash fish fillets under cold running water. Pat dry with paper towels. In small bowl, combine paprika, onion salt, seasoning salt and black pepper. Sprinkle seasoning on both sides of the fish.

Garlic Butter Sauce: In small saucepan, combine butter, olive oil, parsley, crushed garlic and salt. Heat until hot and sauce is bubbling.

In large frying pan, cook sea bass fillets about 5 minutes on the one side. Turn and coat with Garlic Butter Sauce and cook 4 to 5 minutes more, or until done. Serve immediately with lemon wedges.

Yield: 2 servings
1 serving
359.8 calories
42.1 g protein
20.0 g fat
0.7 g net carbs

metqa 12-31-2012 01:14 PM

Ranch, dressing or dry powder
Blackening seasoning
Pesto dressing or powder mix
Prepared brown mustard
Dry sweet red pepper seasoning mix
Sun dried tomato

Jennifer Eloff 12-31-2012 01:25 PM

Sun-dried tomato - that sounds good!!

BABSY 01-01-2013 07:13 AM

are those onion rings on the side

Mistizoom 01-01-2013 09:40 AM

I use lemon pepper a lot as well, but I do like to mix it up. For a different seasoning mix I like Chef Paul Prudhomme's Seafood Magic blend. You can use it just like lemon pepper but it is a nice change of flavor.

muncheechee 01-02-2013 11:05 AM

This is my new favorite:
Coat the top of 1 lb steelhead trout or salmon flesh with a paste made from garlic, fresh rosemary, lemon zest & juice, salt, pepper, and olive oil then broil it. Some of the best fish I've had. Not nearly as good with dried rosemary though. Specifics are here: Broiled Steelhead Trout With Rosemary, Lemon And Garlic Recipe

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