In my family, we’ve always been fans of seafood. In some case, more so that meat. Reason for that goes back to when I was growing up in Spanish Harlem. At the time, fish was cheap compared to meat. This was something that harked back to life in the island of Puerto Rico where seafood was plentiful and meat expensive. That’s not to say that we didn’t like meat. My father always enjoyed  good a good T-bone steak but, when times were lean, it was seafood or shellfish that kept us going. The seafood dishes invariably were fish fillets that were plentiful and cheap in the old Marqueta on 116th street. The Marqueta is gone, but the memories remain.

Through the years I’ve discovered numerous ways to season fish fillets so that it never becomes boring.  Nothing cooks better than fish fillets with a repertoire of seasoning be it criollo seasoning or, for that matter any other herb-spice combination. Below, we give three seasoning recipes for fish fillets so that you can do a variety of dishes to please family and friends. You’ve got the traditional Nuyorican method, an Italian version, and a Greek version. Each has its own spark and verve, and none will disappoint.

In all cases, the fillets should be baked for 15 minutes or until fish flakes easily with a fork in a 370 degree preheated oven.

NUYORICAN FISH SEASONING

4 boneless fish fillets, about 1¼ pounds
2½ tablespoons butter
3 tablespoons flour
¾ cup and milk
1 tablespoon dark Puerto Rican rum (optional)
Half of a small onion, peeled and finely chopped
1 clove garlic, peeled and minced
1 bay leaf
1`/4 teaspoon white pepper
Salt to taste

  1. Rinse fillets and pat dry with pepper towels.
  2. In a small saucepan, combine2 tablespoons butter and flour over moderate heat and boil for 1 minute.
  3. Slowly pour in the milk, stirring constantly until thickened. Add rum at this stage, if using.
  4. Lower heat and add onion, garlic, bay leaf, pepper and salt. Stir together for about 1 minute.
  5. Place fish in a greased baking pan. Pour sauce over fillets, dot top with remaining butter. Bake, uncovered, as noted above.

ITALIAN FISH SEASOINING

4 boneless fish fillets, about 1¼ pounds
3 tablespoons olive oil
4 tablespoons tomato paste
2 tablespoons red wine vinegar
1 tablespoon fresh leaf basil, crumbled or 1 teaspoon dried
Salt and black pepper to taste
2 cloves garlic, peeled and minced

  1. Rinse fillets and pat dry with paper towels.
  2. In a bowl, whisk together olive oil, tomato paste, vinegar, basil, salt, pepper and garlic.
  3. Place fillets on a baking pan and spread seasoning mixture over fish. Bake, uncovered, as directed above.

GREEK FISH SEASONING

4 boneless fish fillets, about 1¼ pounds
Juice of 1 lemon
3 tablespoons olive oil
1 tablespoon fresh leaf oregano, crumbled or 1 teaspoon dried
Salt and black pepper to taste

  1. Rinse fillets and pat dry with pepper towels.
  2. In a small bowl, whisk together lemon, juice, oil, oregano, salt and pepper.
  3. Place fillets on a baking pan and spread seasoning mixture over fish. Bake, uncovered, as directed above.