Dianne's Fish Seasoning

Ingredients

Contains: fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 tablespoon dried basil
• 1 tablespoon dried crushed rosemary
• 1 tablespoon dried parsley
• 2 teaspoons sea salt
• 2 teaspoons ground black pepper
• 2 teaspoons ground dried sage
• 2 teaspoons dried thyme leaves
• 2 teaspoons dried marjoram leaves
• 1 teaspoon dried oregano leaves
• 1 teaspoon celery salt
• 1 teaspoon garlic powder

Also mentioned in the method: fish

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Measure each listed dried herb, spice and salt into a small dry bowl, keeping the ground and whole-leaf items separate until you are ready to combine them.

2. Crush any whole dried leaves, such as the rosemary, between your fingers so the pieces are roughly even in size.

3. Add all the ingredients to the bowl and whisk well for about 1 minute until the color and texture look uniform.

4. Check for clumps and break them up with the back of a spoon, then whisk again.

5. Spoon the finished blend into a clean, dry, airtight jar and seal it tightly.

6. Label the jar with the name and date, then store it in a cool, dry, dark cupboard away from the stove.

7. To season fish, sprinkle the blend evenly over both sides of the fillets before cooking.

8. Cook the fish until it is opaque and flakes easily, or to 145°F (63°C) in the thickest part.