Fish is a healthy, flavorful protein that can be paired with a variety of fresh herbs to enhance its natural sweetness. Choosing the right herbs can complement the delicate flavors of fish without overpowering it. The key is to select herbs that will highlight, rather than mask, the taste of the specific type of fish being prepared. Here are some tips on what herbs go well with different types of fish.
Mild white fish
Mild white fish like tilapia, cod, flounder, and sole have a delicate, slightly sweet flavor that pairs nicely with fresh, bright herbs. Try pairing these fish with:
- Parsley – The fresh, grassy notes of parsley add brightness.
- Chives – Chives have a mild onion flavor that enhances white fish.
- Tarragon – Licorice-anise notes from tarragon complement white fish.
- Thyme – Lemony thyme adds a subtle earthiness.
- Dill – The clean flavor of feathery dill complements the fish’s sweetness.
Oily fish
Rich oily fish like salmon, trout, mackerel, sardines, and herring have more pronounced flavors and can stand up to bold, robust herbs. Consider pairing them with:
- Rosemary – Rosemary’s piney aroma and slight bitterness offset oily fish.
- Oregano – The spicy, earthy notes of oregano balance the fish’s oils.
- Basil – Herby basil adds a pop of flavor and brightness.
- Mint – Cool, fresh mint complements the fish’s richness.
- Thyme – Thyme’s light earthiness works well with oily fish like salmon.
Shellfish
Shellfish like shrimp, scallops, mussels, and clams have briny, saline flavors. Herbs that replicate the taste and aroma of the sea pair nicely with shellfish. Good options include:
- Dill – Dill’s grassy flavor conjures thoughts of sea breezes.
- Tarragon – Licorice-y tarragon adds depth to shellfish.
- Cilantro – Cilantro’s citrusy, Cool and vibrant cilantro wakes up shellfish’s briny notes.
- Chives – Mild, oniony chives complement shellfish without overwhelming.
- Fennel fronds – Subtle anise from fennel fronds enhances shellfish.
Whole fish
Snapper, branzino, or other small whole fish take well to the entire leaves and stems of fresh herbs tucked into the cavity before roasting or grilling. Try stuffing whole fish with:
- Parsley sprigs – Parsley adds a fresh, grassy flavor.
- Thyme – Thyme infuses the fish with woodsy notes.
- Bay leaves – Bay leaves lend a subtle menthol scent.
- Fennel fronds – The mild licorice taste of fennel suits whole fish.
- Lemon slices – Bright lemon complements the fish.
Smoked fish
Smoked salmon, trout, whitefish and other smoked fish have concentrated, woodsy flavors. Balance the smoky taste with bright, zesty herbs like:
- Chives
- Dill
- Capers
- Lemon zest
- Parsley
The quickness of these herbs contrasts nicely with the dense smokiness.
Common herb pairings
While the herbs listed above pair particularly well with certain types of fish, there are a few herb combinations that work well with nearly any fish variety:
- Parsley, chives, thyme – This traditional mixture brings grassy, oniony, earthy notes.
- Basil, oregano, thyme – The Italian trio adds sweet, spicy, and earthy flavors.
- Cilantro, mint, lime – Bright cilantro, cooling mint, and tart lime cut through rich fish.
Experiment with herb combinations to complement different fish types. The key is to taste as you season and adjust based on the fish’s flavor profile.
Best ways to use herbs with fish
There are many techniques for infusing fish with herb flavor:
- Chopped herbs – Chop parsley, basil, cilantro or other fresh herbs. Sprinkle them over fish before baking, broiling or sautéing.
- Herb coatings – Coat fish fillets in an herb paste or breadcrumbs mixed with chopped herbs before cooking.
- Compound butter – Blend fresh herbs into room temperature butter. Dot on top of fish before cooking, or serve tableside.
- Herb marinades – Soak fish in an olive oil, lemon and/or wine marinade flavored with herbs before cooking.
- Stuffing whole fish – Insert herb sprigs, lemon slices and aromatics into the cavity of whole branzino, snapper or other small fish.
Using fresh herb leaves or tender stems ensures the best flavor. Avoid using dried herbs, which lack brightness and can taste stale.
Herb pairing suggestions for popular fish
To summarize, here are some tasty herb pairings for popular fish varieties:
| Fish | Herb Pairings |
|---|---|
| Salmon | Dill, basil, mint |
| Halibut | Tarragon, chives, fennel fronds |
| Cod | Parsley, thyme, chives |
| Mahi mahi | Cilantro, basil, oregano |
| Tuna | Rosemary, thyme, sage |
| Trout | Dill, lemon, mint |
| Tilapia | Parsley, basil, tarragon |
| Swordfish | Rosemary, thyme, oregano |
| Sole | Lemon, dill, chives |
| Flounder | Parsley, tarragon, fennel |
Tips for buying and storing herbs
To get the most flavor and aroma out of herbs, follow these guidelines:
- Buy herbs loose rather than pre-packaged when possible – whole leaves have better flavor.
- Opt for herbs with vibrant green leaves and no wilting, yellowing or dark spots.
- Wrap herbs loosely in damp paper towels and store in the refrigerator crisper, or place stem-end down in a jar of water (like flowers).
- Use herbs within a few days for maximum freshness. The exception is hearty herbs like rosemary, sage and thyme, which can last up to two weeks refrigerated.
- Avoid washing herbs until right before using. Moisture causes them to spoil faster.
- Dried herbs lack the vibrancy of fresh. Replace dried herbs in recipes with fresh whenever possible.
Conclusion
Herbs add freshness, flavor and aroma to fish dishes. Choosing herbs that complement the variety of fish is key. The best pairings use herbs to highlight, rather than overwhelm, the fish’s natural flavors. Finesse the pairings by tasting as you season. With a little creativity and the freshest herbs, you can create flavorful dishes that allow the delightful taste of the fish to shine through.