Its oFISHial: I've Found the Easiest Meal to Cook

Did you know there are over 100 types of edible fish? Me either, I Googled it. Considering the variety we see in our grocery stores, that number is a bit surprising.

I keep a variety of fish in my freezer and just go with whatever I feel like making that evening. I am sure there are typical ways to prepare each type of fish, but I don't always follow the rules. I couldn't even tell you what the fish rules are, or if any do exist. Well, there's the one about seafood and cheese, but that went out the window with shrimp alfredo 30+ years ago, so who needs rules, anyway? It's our kitchen we're cooking in so we make our own rules.

Simple prep: Choose your fish, season, and sear. Yes, that is it.

Activity: Go to your cabinet and look at the herbs, spices, and seasonings you have on hand. Now your refrigerator. If you are like me, you have what one might believe to be too many. I simply choose to ignore suggestions to downsize my stockpile when they see my pantry. I like the variety, and it all gets used. What blends do you have? Do you like the taste of them? If your answer is yes, then use it. We're throwing the rule book away, remember?

PRO TIP: Premixed seasoning blends are amazing. They really give a nice balance to your dishes and become very versatile. The company has done all of the hard work for you, so use it to your advantage.

Red Snapper: I decided I wanted a few scallops to go along with a piece of red snapper recently. After a quick cold water bath thaw, I added some salt and pepper to the seafood and placed it to a sauté pan with one tsp of ghee, skin side down, and covered with a lid. After just a few minutes, I flipped the scallops to brown the other side and continue cooking with the lid on the pan. I added 2 tbsp of butter and 1 tbsp of Citrus Herb seasoning to the small glass bowl and microwaved until melted. Once plated, I poured the herbed butter over top.

While this snapper wasn't a one-step wonder, it was so worth the extra steps. The lobster cream sauce was delicious but most importantly quick. Click on the picture for the recipe!

This Barramundi filet was as easy as the first recipe I shared with you. If you aren't familiar with Barramundi, it is a very mild white fish with a buttery flavor and since the filets are super thin, it cooks in no time. I find this fish widely available in the freezer section of my grocery stores. Each filet is individually vacuum-sealed for freshness. Curious about that beautiful seasoning crust? Everything but the bagel seasoning. This seasoning blend has been popping up across the store shelves over the last year or so, and I immediately started using it to crust my fish. It has everything you need: salt, garlic, onion, and seeds to give it a little crunch. Just be careful not to have your pan too hot, or those seeds will burn quickly. You can use this seasoning for any fish and it will be fantastic! There isn't a recipe here, because you simply coat and pan sear until it meets the proper temperature.

Man, this was a good one! I eat low carb because it makes me feel at my best, so this one uses a low carb crust that just freaking works. With a great blend of herbs, you can do just about anything amazing. If you aren't low carb, substitute the breading with breadcrumbs, cornmeal, or even potato flakes. I don't know about you, but I am drooling over this picture. Look at that bite! Be sure to check out the easy recipe by clicking on the pic.

Last, but certainly not least, I give you tomato sauce. It's so simple yet so delicious. I'll admit, it isn't the greatest picture, we can't win them all, BUT there is a piece of cod swimming around in that sauce. This would be fantastic served with some pasta or veggie twirls, but I opted to pouch an egg at the same time, more like an eggs in purgatory kind of dish. I started searing the fish with salt and pepper, then added the tomato sauce around it. I use Rao's because I love the simplicity of it, but you can use whatever your favorite is. When your sauce has heated, make a well and crack an egg open into that spot. Cover and simmer.

Don't fret if you still need help with seasoning fish. Sometimes I simply add salt & pepper then sear. Open your cabinet and go with it, no rules anymore. BUT.... just in case you are still uncertain, here are some of my pantry staples to check out:

Old Bay Seasoning

Kinder's Garlic Seasoning or Blackening Seasoning

Noble-Primal Kitchen's Citrus Herb Blend

Mrs. Dash All purpose

Trader Joe's Chili Lime Seasoning

McCormick Garlic and Herb with Black Pepper and Sea Salt

Rib Shack Sugar-Free BBQ Rub