Ottoman Fish Seasoning

$6.00

FISH SEASONING | SALTED | MILD HEAT | VEGAN

Most fish seasoning stays in the lemon and dill lane. This one is Turkish: allspice, cardamom, and coriander roasted until they turn nutty, with onion and garlic for the sweet, pungent middle and white pepper for heat that stays quiet. Pat the fish dry, brush it with olive oil, and season. Same fillet, somewhere else entirely.

Ingredients

onion, salt, white pepper, garlic, roasted coriander, parsley, allspice, cardamom, bay leaf

Style

From Our Laguna Beach Spice & Tea Shop

The short version of what we tell people about this one at the shop:

Pat the fish completely dry before you brush it with olive oil and sprinkle on the seasoning. A dry surface helps the spices cling evenly and browns the fish instead of steaming it.

This seasoning is already salted, so season the fish with the blend and leave the salt shaker alone until you taste it.

  • What to use it on

    Any fish or seafood, grilled, fried, or steamed.

    Swordfish, tuna, and other firm fish that take a hard sear.

    Shrimp, brushed with oil and seasoned right before they hit the pan.

    Chicken, seasoned the same way as the fish.

    Roasted vegetables, tossed with olive oil first.

    Stirred into softened butter or warm ghee and spooned over steamed fish, shrimp, or roasted vegetables at the last minute, which turns it into a finishing sauce.

Try This Simple Recipe Tonight

Turkish Swordfish Shish Kebab

Serves 5-6

Swordfish cubes marinated in lemon, garlic, and Ottoman Fish Seasoning, then grilled on skewers over charcoal until charred and bright.

Ingredients

  • 1 small onion, grated
  • 3 garlic cloves, minced
  • 1/3 cup lemon juice
  • 1 tsp sweet paprika
  • 1 tsp Ottoman Fish Seasoning
  • 1/4 cup olive oil
  • 4 bay leaves, crumbled
  • Salt and pepper, to taste
  • 1.5 lb swordfish, cut into 1-inch cubes
  • 2 tbsp coarsely chopped fresh parsley

Instructions

  1. In a non-reactive bowl, whisk together the marinade ingredients. Season with salt and pepper.
  2. Place the swordfish in the marinade, turning to coat it thoroughly. Cover the dish and refrigerate for about 1 to 2 hours.
  3. Prepare a charcoal grill, with the rack set 4 to 5 inches above the coals.
  4. Arrange the swordfish cubes on 4 skewers. Grill for about 8 minutes, turning frequently and gently brushing the fish with marinade from the dish.
  5. Pull the swordfish from the skewers, sprinkle with parsley, and enjoy at once.