Allspice On Fish?

[sandyRoe]

Would it go with white fish?

[retrocop]

Certainly spice it up in a hottish way. Kind of Cajun or jerk fish. Why not?

[dannyk13]

https://www.washingtonpost.com/pb/recipes/allspice-rubbed-fish-fillets-with-mango-salsa/12082/

[retrocop]

Allspice,I find, is usually incorporated in a marinade or rub with other spices.
I do have a good, simple beef curry supreme recipe and Ihave substituded the beef for other types of meat and I suspect fish would be as good as long it was large chunks and added towards the end of cooking so as not to disintegrate. Involves vinegar, tomato puree and Allspice as well.

[ummmm]

Yeah. You find white fish in many spicy sauces.

[sandyRoe]

I'd been cooking white fish rubbed with olive oil and wrapped in foil. Gets to seem bland very quickly. The spice should give it a bit of taste.

[ummmm]

Are they fillets? I love fish but I tend to put the spice on the side so the flavour of the fish isn't over powered.

[retrocop]

I would favour sauce Normande with white fish fillets. Just a white sauce with egg yokes, drop of cream or crème fraiche, fine chopped mushrooms and loads of garlic.

[sandyRoe]

Yes. Frozen cod fillets from Tescos. Nice enough but no great taste.

[retrocop]

http://culinaryarts.about.com/od/whitesauces/r/normandy.htm

Basically what I do with garlic added. First tried it in Normandy on white fish. Never looked back after that. I always sprinkle fresh parsley over it also.

[sandyRoe]

I see you've another string to your bow, Retro, you're a chef. It's all I can do to cobble together steamed veg with fish of some sort.

[ummmm]

Cod is mild tasting.

Do you tend to have fresh spices?

[retrocop]

Sandy
If you don't enjoy cooking, as I do, you can still eat easy flavoursome meals you prepare yourself with little effort. I call it cheating but that is a little unkind on those just cook out of necessity and don't enjoy it.
I would simmer the fillets in milk (poach) with peppercorns and nutmeg and buy one of the thousands of jars of pour on sauces. Like Home Pride, Uncle Bens, and most TV chefs market their own brands like Lloyd Grossman, Ainsley Harriet et al. Tesco and Sainsbury's sell their own labels also.Hundreds of flavours and choice.

[ummmm]

Where as I would bake it in foil with cherry toms and get some 'Lazy garlic/chilli/ginger' (they come already chopped in jars) splash of olive oil and/or wine...it makes it's own sauce as it cooks. Some spuds and greenery.