I've cooked fish in a variety of ways. I found that when I cook trout, AJ, snapper, wahoo, and Mahi...a light butter drizzle and a rub of Citrus Grill Seasoning from Prasek's in Hillje, TX. Trust me, not a commercial. Been using it for years, and the BBQ never goes wrong.
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A little secret from Texas
- Thread starter rford150
- Start date
Thread Status: Hello
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I guess citrus is usually a good complement to fish. Lemon is popular but I prefer lime which I find let's more of the fish/shellfish flavour through. I find lemon overpowering but if something doesn't taste good, it's probably the way to go!
Might be worth trying lemon grass (shockingly expensive at our local supermarket) or perhaps one of the lemon smelling herbs -- we have some in the garden, I think its called lemon balm, never tried eating it but is smells really good
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Might be worth trying lemon grass (shockingly expensive at our local supermarket) or perhaps one of the lemon smelling herbs -- we have some in the garden, I think its called lemon balm, never tried eating it but is smells really good
.I've tried Lemon Grass on Flounder and it was very good. I've used a steak seasoning on Tuna with a rare grilling and it came out great as well. In Texas we tend to use onion powder and lemon pepper in our rubs and seasonings. I've been light on the cooking times with citrus acid as it does tend to start the cooking process...like ceviche.
I guess citrus is usually a good complement to fish. Lemon is popular but I prefer lime which I find let's more of the fish/shellfish flavour through. I find lemon overpowering but if something doesn't taste good, it's probably the way to go!
Might be worth trying lemon grass (shockingly expensive at our local supermarket) or perhaps one of the lemon smelling herbs -- we have some in the garden, I think its called lemon balm, never tried eating it but is smells really good
Lemon balm makes a lovely drink. Take a good handful, stick it in some boiling water like tea, then add that water to a jug. Chill and drink, yum!