My love of cooking is secondary only to my love for my family. That’s why I’m so glad to seize any opportunity I can get to cook for my family. The look of satisfaction on their faces when they tuck into a delicious meal I’ve spent hours laboring over is just priceless. Spices are my secret to whipping up gourmet meals. To save money, I buy bulk spices and herbs from the Van de Vries Spice Corporation which offers the best prices for bulk purchases. Here are some of the spices and herbs I like to use in my fish dishes.
One of the best ways to prepare fish is in a light clear seafood broth. To really bring out the sweet flavor of fresh fish in your broth, I recommend using chives. Chives taste similar to onions, but have a milder and slightly sweeter taste that pairs well with stronger-flavored fish such as cod and sea bass. During cooking, it’s likely that much of the fish oil will seep into the broth. To make sure the broth isn’t too oily and heavy, add a dash of dried basil leaves for a minty, refreshing taste. A dash of white wine will complete the entire dish.
Of course, you can opt for the other extreme and coat your fish in a very tasty sauce. If you’re cooking white fish, I recommend making a thicker spicy sauce to keep the dish from becoming too bland. A blend of cinnamon and paprika always works for me. I mix these two spices into a blended tomato sauce and pour it over a nice snapper or garoupa fillet for a delicious meal.
Fish dishes sometimes come across as lacking complexity, so adding a few spices and herbs here and there is the best way to make things more interesting. They make healthy fish dishes so much more palatable.