Here are a few of our favorite herbs to try the next time you grill up some fish. Fish is light and won’t weigh you down and these spices add great flavor. Keep the fish lite, so you’ll have plenty of energy to enjoy the things you want to.
Chives: Add it to the belly of your fish when grilling. Awesome in sour cream or yogurt dips.
Dill: Try it with your grilled fish or add it to your herb salad or vinaigrette. It also goes great with dairy. Ever had tzatziki sauce? It’s a Greek and Turkish appetizer that also is used as a sauce for souvlaki and gyros. Tzatziki is made of strained yogurt mixed with cucumbers, garlic, salt, usually olive oil, pepper, sometimes lemon juice, and dill (or mint or parsley.)
Rosemary: Traditionally known to go great as a marinade for lamb, this herb also works great with fish or chicken. Try using the woody part as skewers for shrimp, scallops and vegetables when grilling. Added bonus: rosemary can reduce the cancer-causing HCA’s created when grilling meats at high temperatures by up to 92%!
(Adapted from growNYC.com Greenmarket recipe series)