Fish Seasoning - for any fish
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
10 mins
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Servings
4
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Calories
265 kcal
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Course
Main Course
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Cuisine
American
Fish Seasoning - for any fish
Description
The Fish Seasoning recipe involves mixing celery salt (or substituting with regular salt), black pepper, smoked paprika, mustard powder, mace, allspice, ground clove, ground ginger, cayenne pepper, and ground cardamom. This blend enhances the natural flavor of fish fillets ranging around 750g (1.5 pounds), enough to season for four servings. The seasoning is rubbed onto both sides of fish fillets, which are ideally skinless and boneless for optimal spice contact.
The fish is pan-fried in unsalted butter over medium-high heat until golden, about two minutes per side per half-centimeter thickness, and rested briefly before serving. An optional extra butter sauce made by melting additional butter and drizzling it on the fish adds richness. The spices create a balanced savory and slightly smoky profile with gentle heat from cayenne.
This seasoning works best for fillets up to about 2 centimeters thick; thicker pieces can be finished in the oven after searing. The recipe includes advice on substitute spices if needed and explains how to make homemade celery salt from celery leaves or seeds. Proper fillet preparation such as removing pin bones is recommended for ease of cooking and eating.
Ingredients
Fish Seasoning (Note 1 for subs):
- 1 tsp celery salt (or 3/4 tsp salt]
- 1/4 tsp black pepper
- 1 tsp smoked paprika
- 1/2 tsp mustard powder
- 1/4 tsp mace
- 1/4 tsp allspice
- 1/8 tsp ground clove
- 1/8 tsp ground ginger
- 1/8 tsp cayenne pepper (or pure chilli powder)
- 1/8 tsp ground cardamom
Fish:
- 750g / 1.5lb fish fillets , skinless, boneless (I used flathead, Note 2)
- 45g / 3 tbsp butter unsalted
- 30g / 2 tbsp butter optional, unsalted, extra, for drizzling
Instructions
- Fish Seasoning: Place ingredients in a bowl and mix to combine. It will keep for months in an airtight container. This quantity is enough for 750g / 1.5lb fish (serves 4 people)
Seasoning and cooking fish:
- Season fish: Sprinkle Seasoning on both sides of fish. Lightly rub to spread Seasoning.
- Cook fish in two batches: Melt 30g / 2tbsp butter in large non-stick skillet over medium high heat. Cook fish until golden on each side (see Cook times below). Remove to a plate.
- Cook remaining fish: Melt remaining butter in skillet and cook remaining fish.
- Rest: Rest fish for 3 minutes before serving with extra butter sauce (see next step).
- Extra butter sauce (optional): Add extra butter into pan over medium heat and melt until foaming. Drizzle over fish when serving.
Notes
- Pan-fry fish fillets best up to 2.25 cm thick; thicker fillets should be finished in the oven at 180°C/350°F after searing.
- Skinless fillets allow better seasoning adhesion but skin-on also works.
- Check that fish fillets are pin boned before cooking for safety and eating comfort.
- Celery salt can be substituted with plain salt but adds distinctive savory flavor; homemade celery powder can be made by drying and grounding celery leaves.
- For cooking times, allow about 2 minutes per side for each 1.25 cm thickness; fish should flake easily when done.
- Optional finishing butter sauce involves melting additional unsalted butter to drizzle over cooked fish for extra richness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 265 kcal
% Daily Value*
| Calories | 265cal | 13% |
| Carbohydrates | 1g | 0% |
| Protein | 38g | 76% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 118mg | 39% |
| Sodium | 681mg | 28% |
| Potassium | 588mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 555IU | 11% |
| Vitamin C | 1mg | 1% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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