12 delicious herbs when cooking fish or seafood

Fish can be described in many ways—from sweet and delicate to strong or muddy—regardless, fish and seafood are anything but boring when you add flavor with one or more of these 12 delicious herbs.

12 Herbs for Fish & Seafood

12 Common herbs that can be used when preparing fish & seafood
Course Breakfast, Dinner, Lunch

Ingredients
  

  • Basil Basil is perfect for fish. Be sure to try different varieties of basil, as the taste varies from type to type—sweet basil, holy basil, and Thai basil.
  • Bay Leaf Bay leaves are a member of the laurel family. Its unique scent is perfectly paired with delicate-tasting fish, such as cod or tilapia. Bay leaves can also be used to flavor chowders and fish soups.
  • Chives Chives can be used in marinades and sauces, added to compound butters, or sprinkled over the top of white fish during cooking. It adds both a hint of sharp flavor and also color to your seafood dishes. 
  • Dill Dill offers the most basic herbal pairing for fish and seafood. Dill is especially good for adding delicate punch in many fish and seafood recipes.
  • Lemon Balm Lemon balm is a prolific herb that has a gentle lemony flavor that is just the thing to perk up a fish dish. You can use it for any of the hundreds of recipes that might call for lemon flavoring. 
  • Marjoram Sweet and savory, marjoram is like a milder, less aggressive form of oregano. It is an herb in the mint family. Many say that it has a slight taste of citrus and sweet pine.
  • Mint Just a touch of mint will really improve any fish recipe. Mint effectively cuts through rich flavors to add a nice tang to any seafood.
  • Parsley Parsley is a juicy, green-tasting herb that supports the delicate flavors of fish and seafood quite well.
  • Tarragon Tarragon is a staple in French cooking, and many Americans are now discovering how delicious this herb is. It adds a light, delicate flavor to fish dishes.
  • Thyme Thyme is perfect for fish and seafood. Go lighthanded with the thyme. As it cooks, the flavor becomes more intense.
  • Rosemary Beautiful and fragrant, rosemary is a delightful herb for fish and seafood, and it is versatile. It can be used fresh or dry, but fresh rosemary has a bit more citrus flavor.
  • Sage Sage tastes great with fish, lending an aromatic, earthy flavor. Go lightly when seasoning with sage, as it can overpower. Cooking or freezing increases the intensity of this herb.

Instructions
 

  • Fish can be described in many ways—from sweet and delicate to strong or muddy—regardless, fish and seafood are anything but boring when you add flavor with one or more of these 12 delicious herbs.

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Butterflied Citrus Chicken

Butterflied Citrus Chicken

Butterflied Citrus Chicken
Course Dinner, Lunch
Servings 4
Calories 775 kcal

Ingredients
  

Chicken

  • 1 whole chicken – butterflied 21/2 – 3lb/1.25-1.5kg

Ingredients

  • 1/3 cup 3 fl oz/90 ml olive oil
  • 1/3 cup 3 fl oz/90 ml fresh orange juice
  • 1/4 cup 2 fl oz/60 ml fresh lemon juice
  • 1 ½ teaspoons dried rosemary crushed
  • 2 cloves garlic minced
  • Salt and freshly ground pepper

Instructions
 

  • To make the marinade, in a small bowl, stir together the oil, orange juice, rosemary, garlic, and salt and pepper to taste. Pour the marinade into a large, strong lock-top plastic bag. Add the chicken and seal the bag. Turn the bag to coat the chicken with the marinade. Place in the refrigerator and marinate for 8-24 hours, turning the bag occasionally to coat the chicken evenly. Drain the marinade from the chicken, reserving the marinade.
  • Heat a covered grill (barbecue) to medium-hot. Place the chicken on the grill rack, skin side up. Brush with some of the reserved marinade. Cover and cook for 30 minutes. Brush with additional marinade. Cover and cook until the chicken is no longer pink, 30-40 minutes more. Discard any remaining marinade. Or, if you don’t have a covered grill, cook on an open grill over medium-hot coals, but baste with the marinade about every 10 minutes to prevent the meat from drying out.
  • Transfer the chicken to a platter and serve all at once.

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Bulgur Stuffed Sweet Peppers

Bulgur Stuffed Sweet Peppers

Bulgur Stuffed Sweet Peppers
Prep Time 30 minutes
Cook Time 30 minutes
Course Dinner, Lunch
Servings 4

Ingredients
  

  • ½ cup bulgur
  • 4 small sweet red peppers
  • 4 cups mushrooms (12oz)
  • 2 tbsp extra-virgin olive oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 tbsp finely chopped fresh sage
  • ¾ tsp each salt and pepper
  • ½ cup shredded Asiago cheese
  • ¼ cup toasted slivered almonds toast raw almonds in 350◦ oven for 10-12 mins
  • ¼ cup chopped fresh Italian parsley
  • 2 tbsp lemon juice freshly-squeezed
  • 2 plum tomatoes seeded and diced

Instructions
 

  • In large bowl, pour 1 1/3 cups boiling water over bulgur; cover and let stand for 15 minutes. Drain and press out moisture; return to dry bowl.
  • Meanwhile, slice tops off red peppers leaving 2-inch high sides; core and scrape out seeds. Dice tops and set aside.
  • In food processor or by hand, finely chop mushrooms. In large nonstick skillet, heat half of the oil over medium-high heat; fry diced peppers, mushrooms, onion, garlic, sage and ½ tsp each of the salt and pepper until liquid is evaporated, about 10 minutes. Add to bulgur along with cheese, toasted almonds and parsley; toss to combine.
  • Spoon bulgur mixture into peppers, mounding if necessary. Place peppers, stuffed side up, in a 8-inch square glass baking dish. Drizzle with lemon juice and remaining oil; top with tomatoes. Sprinkle with remaining salt and pepper.
  • Cover with foil; bake in 350◦ oven until peppers are almost tender about 1 hour. Uncover and bake until tips are crusty, about 30 minutes.

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Black Bean Scramble

Black Bean Scramble

Black Bean Scramble
Course Breakfast
Servings 1

Ingredients
  

  • 2 whole eggs
  • 2 egg whites
  • 1/2 cup black beans
  • 1/4 cup red onion chopped
  • 1/2 avocado
  • 2 tablespoons salsa
  • 1/2 teaspoon olive oil

Instructions
 

  • Saute your onions in oil in a non-stick pan. Add eggs & cook until scrambled. Once egg is almost cooked, stir in beans & cook until heated.
  • Transfer to a plate and top with salsa and avocado.

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BBQ Chicken Rub

BBQ Chicken Rub

BBQ Chicken Rub

Ingredients
  

  • 1 Tbsp. cinnamon
  • 1 Tbsp. garlic powder
  • 2 tsp. cumin
  • 1 tsp. coriander
  • 1 tsp. onion powder
  • 1/4 tsp. cloves

Instructions
 

  • Blend all spices in a large zip lock bag, place chicken breast in bag & toss to coat. Recipe will coat 8 chicken breasts. BBQ chicken.

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Banana Almond Quinoa

Banana Almond Quinoa

Banana Almond Quinoa
Course Breakfast
Servings 4

Ingredients
  

  • 1 cup dry quinoa
  • 1 cup unsweetened almond milk
  • 1 cup water
  • 1 ripe banana
  • 1 tsp. cinnamon
  • 1 tsp. vanilla extract
  • 1/4 cup almonds
  • 100 % pure maple syrup to taste

Instructions
 

  • Mash a ripe banana in the bottom of your pot.
  • Measure out your milk and water, and add to the pot. At this point, you can also add your vanilla and cinnamon.
  • Bring to a soft boil and add your Quinoa.
  • Cook, uncovered, until the water cooks out and you see translucent edges on the individual grains.
  • Serve and top with maple syrup and almonds.

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Baked Eggs on Balsamic Portobello Mushrooms

Baked Eggs on Balsamic Portobello Mushrooms

Baked Eggs on Balsamic Portobello Mushrooms
Servings 2

Ingredients
  

Ingredients

  • 2 large Portobello mushrooms
  • Balsamic vinegar
  • Garlic powder
  • Fresh rosemary chopped
  • 2 large eggs poached or fried

Instructions
 

  • Wash and cut the stems off the mushrooms (you want a fairly level surface for your eggs). Pat dry.
  • Place the mushrooms, undersides up, on a parchment lined cookie sheet.
  • Sprinkle with balsamic vinegar, garlic powder and chopped fresh rosemary.
  • Bake at 350F for about 20-30 minutes or until the mushrooms are cooked. While they bake, make your eggs.
  • Remove mushrooms from oven and top with an egg on each.
  • Sprinkle with a little rosemary & serve.

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Lamb Meatballs with Mint Pesto

Lamb Meatballs with Mint Pesto

Lamb Meatballs with Mint Pesto

Ingredients
  

Meatball Ingredients

  • 1 lb ground lamb
  • 1 tsp. each of sea salt, pepper, garlic powder, oregano
  • 1 egg whisked
  • 4 medium zucchini
  • 1 tbsp. extra-virgin olive oil
  • 1 clove garlic minced

Pesto Ingredients

  • 2 cups (packed) of mint leaves
  • 1/3 cup walnuts
  • 1/2 cup extra-virgin olive oil
  • 1/2 lemon juiced
  • 1 tbsp. lemon zest
  • 1/2 tsp. sea salt

Instructions
 

  • Preheat oven to 350F. Combine lamb and spices in a mixing bowl. Add in egg & stir in evenly. Form mixture into golf ball-sized pieces. Place on parchment-lined baking sheet. Bake for 25 mins. Serve with mint pesto.
  • Pesto: Pulse mint & walnuts in food processor. Add oil, lemon juice, lemon zest & salt. Blend until smooth.

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Gluten Free Coconut Pancakes

Gluten Free Coconut Pancakes

Gluten Free Coconut Pancakes
Servings 2

Equipment

  • 1 Mixing bowl
  • 1 Skillet
  • 1 Microwave

Ingredients
  

  • 1/2 cup coconut flour
  • 1 teaspoon baking powder
  • 6 large eggs
  • 1/4 cup coconut oil
  • 1 cup light coconut milk
  • Extra coconut oil for cooking
  • 1/4 cup organic shredded coconut

Instructions
 

  • In a mixing bowl, blend together all ingredients using an electric mixer.
  • Note: Coconut oil is solid at room temperature; melt for a few seconds in the microwave before using.
  • Cook in a skillet with oil as you would with any pancakes. Serve when nicely browned and cooked through.
  • Top with fresh fruit, organic shredded coconut or agave nectar.

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Cauliflower Soup

Cauliflower Soup

Cauliflower Soup
Course Dinner, Lunch
Servings 12

Equipment

  • 1 Large Soup Pan

Ingredients
  

  • 4 cups leeks sliced
  • 2 large shallots
  • 2 heads cauliflower
  • 6 cups low sodium chicken broth
  • 2 cups unsweetened almond milk
  • 2 Tbsp. onion powder
  • 2 Tbsp. garlic powder
  • 2 Tbsp. parsley
  • 1 Tbsp. olive oil
  • Salt and pepper to taste

Instructions
 

  • Sauté the shallots and leeks in a large soup pan with the oil.
  • Add all other ingredients and cook until cauliflower is tender.
  • Using a hand blender, blend until smooth.

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