Best Herbs to Use with Seafood

If you frequent here often, then you already know I grew up in a region with an abundance of seafood. But what you probably don’t know (unless your psychic, or a really good guesser) is that I also grew up eating tomatoes almost as often as most people eat bread. In the summer months, my breakfast often consisted of thick slices of fresh tomatoes sprinkled with sugar. Nowadays, I don’t sprinkle my tomatoes with sugar, but I do eat them whole (like you would an apple) and I do like to smother them with olive oil and basil—fresh basil snipped from my herb garden.

Fresh herbs are, in my humble mermaid opinion, essential for cooking great seafood

Along with basil, I always plant rosemary, mint, cilantro, parsley, dill and chives. The mint I plant simply because I love the smell—and every now and then I try my hand at muddling the leaves for a mojito—but everything else I use on a regular basis. Truth be known, my herb garden is bigger than many people’s vegetable gardens. And this year … (wait for it …) THIS YEAR I’m doing something a little different. Rather than fight the spring season’s crowds at the garden shop, or, let’s be honest here … send my husband to fight the crowds … I’m panting all my herbs from seeds—non-GMO seeds harvested right here in the U.S., shipped to me overnight via Amazon, crafted by the one and only Sustainable Sprout. (And I’m kinda excited about it.)

I’m also going to give the heirloom vegetable packets a whirl—because just like fresh herbs are a key ingredient when cooking seafood, homegrown vegetables make a lovely side. Now if only the sun would show herself again, I’d be able to start sprouting my sustainable, organic, delicious garden, courtesy of the Sustainable Sprout herself ; )

Have you ever sprouted seeds indoors before planting in the garden?

Best Uses for Fresh Herbs with Seafood
Basil: Toss it into cioppino—or any seafood stew—and serve handfuls alongside tomatoes (duh), mixed with couscous, pine nuts and cucumber.
Cilantro: Top off tilapia with a spicy green salsa and tons of chopped cilantro.
Parsley: There’s nothing parsley can’t be added to. It makes salads taste fresher and it works well with any and every type of fish.
Dill: Most everyone knows dill makes superb salmon—not that salmon needs anything to be superb—but dill is also great when stirred into a cream sauce with clams and pasta. You can also lightly drizzle the sauce over scallops.
Chives: Use chives to add a light-onion flavor to baked cod or any poached fish. Also good when a few fresh snips are added to any grilled fish.
Oregano & Thyme: I grouped these together because where you can use one, you can use the other. Both are excellent when wrapped in parchment paper with snapper or bass and baked in the oven. Also good with steamed shellfish and any tomato-based sauce or broth like what you’d use for Manhattan clam chowder.

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DISCLAIMER: I’m a writer and an editor. And I try my best to make sure every post is articulate and free from errors. However, being that I edit my own work—and it’s next to impossible to properly edit your own work—I admit, occasionally there may be an error or two I miss. But doing so doesn’t make me an idiot so don’t be mean. Just smile, pat yourself on the back for finding an error and be glad you’re not the only one who makes mistakes sometimes … yes, even mermaids slip up every now and then. xoxox

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Hey there. I’m Shauna—a West Coast transplant in the landlocked state of Indiana … when I moved here I missed the beaches, the mountains, the desert, the rivers … and it took me a while to find places nearby that paralleled my old stomping grounds. BUT. Now that I’ve lived here for over 15 years, I’ve had time to explore the region and you know what? It’s amazing. There’s so much to do—from skiing in northern Michigan to relaxing lakeside in southern Kentucky to rocking the nightlife in one of the many metropolitan areas. And I love it here. I really do. BUT. I do miss the sea … and the sand and the rush of the waves … the smell of seawater … even the sting of too much sun after a day spent lollygagging at the beach. And I miss the constant supply of seafood and shellfish and riverfish? About that … since I’ve moved to the Midwest I’ve noticed that a lot of people here don’t consider fish that come from the river seafood … I’m not sure I agree, but hence the new word I’ve created, “riverfish” … time will tell if Webster picks it up ; ) So my blog, Seafood is The New Black, is my way of bringing a little bit of sea life (or is it sealife?) to the Midwest. And over on Seafood in the Circle City, you can read up on my favorite Indianapolis restaurants that serve seafood, and serve it well. As you read along, you’ll find all kinds of information … some that you might find more useful than others—and some, you might just find amusing … or not. Either way, and if nothing else, I hope you leave my little space here on the world wide web a little refreshed and maybe even a little inspired to bring a little bit of the ocean home with you. (Yes, I did use the word “little” four times in one sentence … it’s OK … mermaids like to repeat themselves.) Cheers! The Midwest Mermaid Oh, and if your curious, yes, I do actually write for a living … if you want to know about the organizations I work with and the publications where you can find my land legs, swim on over to the “Portfolio” tab … and thanks for visiting.

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