Ask the Chef: How to Add Big Flavor to Fish Beyond Salt and Lemon

If you’ve been seasoning your fish the same way for years — a little salt, a dash of pepper and a squeeze of lemon — it might be time to shake things up. Whether you’re grilling mahi, roasting grouper or searing snapper, the right seasoning can take your seafood from basic to unforgettable. We asked local chefs to share their favorite unexpected ingredients and easy upgrades that deliver bold flavor without fuss. From earthy spice blends to zesty compound butters, these expert-approved ideas will help you fall in love with cooking fish all over again.

Question: 

Dear chef, I’m tired of the same flavors on my fish: salt, pepper and lemon juice. What’s something you like to add to your fish to amp up the flavor?

Answer: 

“Try using ground coriander,” Wexford Chef Robert Wyson says. “It’s off the radar for many but a favorite of mine for blending with kosher salt, freshly ground black pepper and a pinch of curry powder for a robust fish spice. It adds a subtle, earthy flavor that keeps people guessing. I can’t get enough!” 

– Chef Robert Wysong, Wexford

Flavor overboard

If your usual go-to feels a little tired, here are a few other ingredients chefs swear by to wake up your next seafood dish:

• Citrus zest: Lime, orange or grapefruit zest adds brightness without extra acidity. Sprinkle on just before serving for a fresh finish.
• Miso paste: A spoonful mixed with honey or vinegar makes an umami-rich glaze, perfect for broiling or pan-searing.
• Sumac: This tangy, deep red spice brings a lemony kick with more complexity. Try it with white fish and herb sauces.
• Herb gremolata: A quick mix of parsley, garlic and citrus zest adds punch and color to simply cooked fish.
• Curry powder or garam masala: A small pinch brings warmth and depth, especially in marinades or rubbed onto fish before roasting.
• Chili-lime butter: Blend softened butter with lime zest, honey and chili flakes. Let it melt over grilled fillets for an easy upgrade.
• Coconut milk and ginger: Simmer fish gently in this duo or use it in a sauce for mellow heat and richness.
• Anchovy paste: Don’t fear the funk. Just a dab mixed into sauces or herb butters adds deep, savory flavor without tasting “fishy.”