What is the best spice or herb for fish?!
Answers: I am cooking some fresh Tuna fish and need to know what is the best spice or herbs that I can use. It is a special date that I hope to impress.
Parmasen cheese seems to go nicely with fish. :)
garlic and fenugreek.
Tuna always goes well with soy, garlic and ginger
Mrs Dash - Or you can use some sea salt, fresh ground black pepper.
I am not sure about tuna, but I am for salmon. I "poach" the salmon in aluminum foil. I use a little garlic infused olive oil with a little sea salt and fresh ground pepper as a rub. I add a teaspoon of water. I close the aluminum foil to seal it and place the package on the grill, with about 8 minutes on medium heat per pound. This should work just as well for tuna, but since tuna is less fatty than salmon, you may need to add a bit more olive oil and water to make sure it does not dry out. I suggest you go for something simple, like a pasta dish instead of a complicated dis like fish. Lasagne is one of the best I know of for being simple to make, but impressive for a date you want to cook for. Do a web search for recipes from Julia Child. Julia made a huge number of dishes which were simple to make, yet impressive to the taste. In addition, look to Rachael Ray and her program, "30 Minute Meals" on the food channel. Rachael makes a huge number of wholesome dishes which will impress a date. Why do you limit your cooking to tuna? Why not expand your horizons and do something other than fish which is as good or better and yet, easy to make?
basil, tarragon, garlic, salt, pepper.. you could add chili..:))
lemon pepper
TUNA WITH FENNEL AND GARLIC
1-1/2 pounds skin-on Tuna, cut into four pieces
Salt and pepper
2 tbsp. olive oil
1 tbsp. butter
1 bulb of fennel
2 cloves of garlic
1/2 c. dry white wine
1 (14-1/2 oz). can diced tomatoes with juice
3 tbsp. chopped cilantro
Rinse the sea bass fillets under cold water. Dry with paper towels. Season with salt and pepper on both sides. (Make sure the fillets are dry before cooking so they will brown.) Cut off the top of the fennel bulb and trim the bottoma little. Cut the bulb in half lengthwise. Core the bulb, then cut the bulb lengthwise again and cut crosswise into thin slices. Mince the garlic. Use a pan that's big enough to hold all four fillets. (You don't want to over-crowd the pan, but you don’t want a pan that is too big because the fillets may cook too quickly and burn.) Pre-heat your pan over low heat. When the pan is hot, add 1 tablespoon of oil and 1 tablespoon of butter. When the oil is hot but before the butter start to brown, add the fillets skin side up and sear the skinless side until golden brown. (3-4 minutes.) Using a wide spatula, flip over to the other side and cook again for 3-4 minutes. Remove the fish fillets from the pan and transfer to a plate. Using the same pan, add the remaining tablespoon of olive oil to the pan and then the sliced fennel. Season with a salt & pepper and cook 4-5 minutes until softened, stirring occasionally. Add the minced garlic and cook for an additional minute. Remove from heat and add wine. Cover the pan with a tight fitting lid or aluminum foil. Reduce the heat to medium. Simmer the fennel for 8 minutes or until tender. If pan becomes too dry, add a few tablespoons of water. Add the tomatoes with the juice, 1/2 cup of water, and 2 tablespoons of cilantro. Replace cover and simmer for an additional 5 minutes. Remove the cover and season with salt and pepper to taste. Return the sea bass to the pan skin side down with the juices on the plate that held the fish. Cover the pan and cook at a low simmer 4-5 minutes until the sea bass is cooked through. Remove each piece carefully with your spatula. Serve fish in shallow soup bowls. Spoon the broth over the top and garnish with the remaining chopped cilantro and fennel tops.
Dill always pairs well with fish.
i like tuna with herbs de provence!then put some brown garlic on top before serving...serve it with chopped tomato-cucumber salad in olive oil and lemon juice..perfect..simple and easy to make!
tarragon, dill, lemon, garlic, butter.