In a previous post, I shared my discovery of garlic granules which I used to make Honey Ginger White Fish. As promised, here’s another spice blend using garlic granules:
Super Simple Creole Seasoning
Makes enough to season 2 servings–Get the Print Version
- 1 tsp. smoked sweet Spanish paprika
- 1 tsp. garlic granules
- ¼ tsp. sea salt
- 1/16 tsp. black pepper
- 1/32 tsp. cayenne pepper, more or less to taste
Stir together all ingredients in a small bowl. Use as a rub for fish, chicken or pork before cooking
Seasoning Notes
1. Add Some Herbs Creole Seasoning commonly includes dried leaf thyme and oregano. If you have the time to experiment, bump up this super simple mixture with ¼ tsp. of each.
2. Adjust the Heat Make it as hot or mild as you like by adjusting the amount of cayenne pepper, although I’d put in at least a tiny pinch to give it a little punch
3. Smoked Paprika While some recipes use regular paprika, it is a little low on flavor, so I use sweet smoked Spanish paprika.
4. Variations As with any spice blend, there are many ingredient variations. If you are interested, just search on “Creole seasoning recipe” and have fun experimenting. You’ll also get ideas for all the different dishes and foods that pair well with the seasoning. I’m anxious to try some—and wonder if a jar of Creole seasoning might be a good Christmas gift!
Making the Creole-Seasoned White Fish
The Basics Use about half the seasoning to rub both sides of a 4-6 oz. fish filet, then saute over medium-low to low heat until fish flakes, flipping halfway.
Some Fine Points
- If using frozen fish, it’s best to let it thaw slowly in the refrigerator all day.
- Unwrap fish and thaw between paper towels to absorb excess moisture.
- Rub with seasoning an hour or two in advance to help firm the fish and allow the seasoning to better flavor it.
- Cook fish on medium-low heat for just 1-2 minutes to crisp it a little, then reduce heat to low to finish cooking without getting dry and tough.
- Right before fish is done, add 2-4 Tbsp. water to deglaze and gently finish cooking fish with some moisture. Pour over fish when serving.
On the Side
For something different I paired the fish with roasted radishes and turnips + a simple carrot and pea soup since we’re getting into the season for soup and roasted veggies.