|Nutritional Guidelines (per serving)|
|Servings: 1 3/4 Cups (150 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 1g||0%|
|Dietary Fiber 0g||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This quickly made blend of spices and herbs has everything you need to turn a plain piece of fish, or some shellfish, into a delicious dish with just the slightest bite--without enough spice to overpower delicate seafood.
This mixture can also be added to flour in which to coat fish before frying it.
Blend it into mayonnaise, oil, or melted butter to make a dip for shellfish or a simple topping for fish (instead of using a sauce). It's excellent with vegetables as well, or try it on chicken.
- 3/4 cup garlic powder
- 1/2 cup salt
- 1/4 cup black pepper
- 1 tablespoon cayenne pepper
- 1 tablespoon white pepper
- 1 tablespoon marjoram (dried)
- 2 teaspoons thyme (dried)
- 1 teaspoons mustard (dry)
Combine all ingredients and store in an airtight container, in a cool dark place for up to 6 months.
Tips: Any spices or seasonings put on fish should be added only 20 minutes before cooking for thin fillets, or for about 40 minutes before cooking for thicker fillets or shellfish. Otherwise, you take the chance of the fish disintegrating somewhat, and ending up falling apart or being mushy.
Always cover and refrigerate seafood when marinating. Fish left at room temperature can easily spoil.
This makes a welcome gift when presented in an attractive jar, with a note as to the many ways in which to use it.