Seafood Sides: What Side Dish Goes with Fish?

Side Dish	Flavor Profile	Texture	Best With	Notes
Garlic Mashed Potatoes	Rich, garlicky	Creamy	Grilled or baked fish	Adds comforting richness
Quinoa Salad	Nutty, fresh	Light, fluffy	Any fish	Nutritious and refreshing
Pickled Red Onions	Tangy, slightly sweet	Crisp	Fried or grilled fish	Adds vibrant color and acidity
Herb-Roasted Carrots	Sweet, herby	Tender, slightly crispy	Baked or poached fish	Caramelized flavor adds depth
Dill Sauce	Fresh, tangy	Smooth	Poached or steamed fish	Light and herby, complements well

Classic Dipping Sauces

Tartar Sauce: The Quintessential Companion

When you think about a classic fish dinner, tartar sauce probably pops into your mind. This tangy, creamy delight complements the delicate flavors of fish with its sharp and slightly acidic profile. The combination of mayonnaise, pickles, capers, and lemon juice creates a balance that’s both rich and refreshing. It’s the go-to for many, turning even the simplest fish meal into something special.

Zesty Lemon Butter Sauce

If tartar sauce isn’t your thing, let me introduce you to the wonders of lemon butter sauce. Imagine a silky, smooth concoction of melted butter, fresh lemon juice, and a hint of garlic. This sauce is perfect for grilled or baked fish, where the buttery richness meets the citrus zing, enhancing every bite without overpowering the fish’s natural taste.

Creamy Dill Sauce: A Fresh Twist

For those who prefer a herbaceous twist, creamy dill sauce is your answer. Made with a base of Greek yogurt or sour cream, this sauce incorporates fresh dill, a touch of lemon, and sometimes even a hint of mustard. It’s light yet flavorful, bringing out the best in your fish dish while adding a delightful creamy texture.

Garlic Aioli: Bold and Savory

Garlic lovers, rejoice! Garlic aioli is here to add a punch of flavor to your fish sides. This sauce, a blend of garlic, olive oil, egg yolk, and a dash of lemon juice, is bold, savory, and incredibly satisfying. It’s particularly great with fried fish, where the creamy garlic enhances the crispy coating, making each bite irresistible.

Homemade Remoulade: A Southern Classic

Don’t forget about remoulade—a southern classic that’s rich, tangy, and a little bit spicy. This sauce, often made with mayonnaise, mustard, garlic, paprika, and a variety of other spices, adds a complex layer of flavor to your fish. It’s particularly fantastic with catfish or any other hearty fish, providing a zesty kick that lingers on the palate.

Sweet Chili Sauce: A Touch of Heat

For a bit of heat with a sweet finish, sweet chili sauce is an excellent choice. This sauce combines red chili peppers with sugar, vinegar, and garlic, creating a perfect balance that’s sweet, spicy, and slightly tangy. It’s especially great for dipping grilled or fried fish, offering a flavorful contrast that elevates the entire meal.

Classic Dipping Pitfalls

While exploring these sauces, beware of a few pitfalls. Overpowering your fish with too much sauce can mask its delicate flavors, so balance is key. Also, avoid sauces that are overly sweet or salty, as they can dominate the dish. Stick to fresh ingredients and homemade versions whenever possible—they’re usually healthier and more flavorful.

Crispy Side Dishes

Golden Fries: The Universal Favorite

Ah, the crispy, golden fries. They’re the quintessential side dish that pairs perfectly with almost any fish. Whether it’s a tender fillet of cod or a juicy piece of salmon, fries add that satisfying crunch. I love tossing them in a bit of garlic and parsley, just to elevate them a notch. The balance between the crispy exterior and the soft, fluffy inside is pure magic.

Panko-Crusted Asparagus

Ever tried panko-crusted asparagus? It’s a game-changer. Dip those green spears in a light batter, roll them in panko breadcrumbs, and bake until golden. The crunch is incredible, and the fresh, earthy flavor of the asparagus shines through. It’s a healthier alternative to traditional fries, but still brings that satisfying crunch to your plate.

Sweet Potato Wedges: A Healthier Twist

Sweet potato wedges are another fantastic option. They offer a touch of sweetness that complements the savory flavors of fish beautifully. Cut them into thick wedges, toss with olive oil, sea salt, and a sprinkle of paprika, then roast until crisp. They’re not just delicious—they’re also packed with nutrients.

Crispy Brussels Sprouts

Brussels sprouts might not be the first thing that comes to mind, but when roasted to perfection, they become little nuggets of crispy delight. Halve them, toss in olive oil, salt, and a dash of balsamic vinegar, and roast until they’re crispy on the outside and tender inside. They bring a unique texture and flavor that’s hard to resist.

Onion Rings: An Indulgent Treat

For a more indulgent option, onion rings never fail. Their golden, crunchy exterior gives way to a sweet, tender onion inside. They’re especially wonderful with fried fish, where the double crunch of onion rings and fish batter creates a symphony of textures. Make sure to season the batter well with a bit of paprika and garlic powder to add an extra kick.

Zucchini Chips: Light and Crunchy

Zucchini chips are a lighter, yet equally satisfying option. Slice them thin, coat in a mixture of panko and Parmesan, and bake until crisp. They’re delicate, with a subtle flavor that won’t overpower the fish. Plus, they offer a nice contrast to richer, more robust side dishes.

Pitfalls of Crispy Sides

However, there are a few pitfalls to avoid. Overcrowding your baking sheet can lead to soggy, rather than crispy, results. Always give your veggies and fries plenty of space to breathe. Also, be mindful of the oil—too much can make your sides greasy, while too little can prevent them from crisping up properly.

Lastly, seasoning is crucial. Under-seasoned sides can be bland and uninteresting, so don’t be shy with the salt and spices.

Vegetable and Legume Sides

Grilled Vegetables: A Symphony of Flavors

Grilled vegetables, oh, the marvel they bring to a fish dish. Picture this: vibrant bell peppers, zucchini, and eggplant, all charred to perfection. The smoky essence from the grill intertwines with the natural sweetness of the veggies, creating a harmony that complements the subtle flavors of the fish. Toss them with a bit of olive oil, sea salt, and a sprinkle of fresh herbs like rosemary or thyme. It’s like summer on a plate, any time of the year.

Quinoa Salad: Nutty and Nourishing

Quinoa salad, with its nutty undertones and light texture, is another fantastic choice. This ancient grain is a powerhouse of nutrition, making it an excellent companion for fish. Mix it with diced cucumbers, cherry tomatoes, red onions, and a handful of fresh parsley. Drizzle with a lemon vinaigrette to brighten everything up. The result? A side that’s both hearty and refreshing, perfect for balancing richer fish dishes.

Mediterranean Chickpea Salad

For a side that brings a bit of the Mediterranean to your table, chickpea salad is unbeatable. Chickpeas, with their creamy texture, pair wonderfully with fish. Combine them with kalamata olives, feta cheese, red bell peppers, and fresh oregano. Dress it all with a tangy lemon and olive oil dressing. Each bite is an explosion of flavors, from the briny olives to the creamy feta, creating a delightful contrast to the fish.

Herb Roasted Carrots: Sweet and Savory

Herb roasted carrots are another stellar option. Their natural sweetness intensifies when roasted, and when tossed with fresh herbs like dill or parsley, they become a side that’s hard to resist. The caramelized edges add a bit of crunch, providing a lovely texture that contrasts with the tender fish. Just a touch of honey or maple syrup before roasting can elevate them to new heights.

Steamed Broccoli: Simplicity at Its Best

Steamed broccoli, simple yet sublime, often answers the question of what side dish goes with fish. It’s all about keeping it fresh and vibrant. A quick steam preserves its crunch and bright green color. Toss it with a little garlic butter or a squeeze of lemon juice to enhance its natural flavor. It’s a classic, and for good reason.

Balsamic Glazed Brussels Sprouts

Brussels sprouts, when cooked properly, can be a revelation. Slice them in half, toss with olive oil, and roast until they’re crispy on the edges and tender inside. A drizzle of balsamic glaze before serving adds a touch of sweetness and acidity that pairs beautifully with the fish. They bring a depth of flavor that’s both rich and nuanced, making them an exciting side dish choice.

Pitfalls of Vegetable and Legume Sides

But beware the pitfalls. Overcooking vegetables can turn them into a mushy, flavorless mess. Timing is crucial—keep an eye on them and aim for that perfect tender-crisp texture. Also, don’t drown them in oil; a light coating is all you need to bring out their natural flavors without making them greasy.

And for legumes, make sure they’re well-seasoned. Chickpeas and quinoa, for instance, can be quite bland on their own. Don’t shy away from bold dressings and fresh herbs to liven them up.

Starchy Sides

Garlic Mashed Potatoes: Creamy Comfort

Ah, garlic mashed potatoes. The creamy texture, the rich, buttery flavor, all lifted by the aromatic punch of garlic. There’s nothing quite like scooping up a forkful alongside a flaky piece of fish. I like to use Yukon Gold potatoes for their buttery taste. Mash them with a generous amount of roasted garlic, a splash of cream, and a knob of butter. The result? A side that’s both comforting and decadent.

Herb-Roasted Baby Potatoes: Crispy Perfection

For something with a bit more texture, herb-roasted baby potatoes are a go-to. Cut them in half, toss with olive oil, sea salt, and a mix of fresh herbs like rosemary and thyme. Roast until the edges are crispy and golden. The herbs infuse the potatoes with a fragrant earthiness that pairs beautifully with the delicate flavors of fish. Each bite is a crunchy, herby delight.

Wild Rice Pilaf: Nutty and Wholesome

Wild rice pilaf brings a nutty, earthy flavor to the table. It’s a bit more sophisticated, perfect for when you want to elevate your meal. Cook the wild rice until it’s tender but still has a slight chew. Mix in sautéed onions, garlic, and a handful of dried cranberries for a touch of sweetness. A sprinkle of toasted almonds adds a lovely crunch. It’s a wholesome, textured side that complements fish wonderfully.

Creamy Polenta: Italian Comfort

Polenta, smooth and creamy, is like a warm hug on a plate. Slowly cooked cornmeal, stirred until it reaches a luscious, velvety consistency. Add a handful of Parmesan cheese for that extra richness. Serve it under a fillet of fish, and let the flavors meld together. The mildness of the polenta allows the fish to shine, while adding a comforting, creamy backdrop.

Baked Sweet Potatoes: Natural Sweetness

Baked sweet potatoes, with their natural sweetness and tender texture, are a fantastic contrast to the savory notes of fish. Simply bake them until they’re soft and caramelized. A drizzle of olive oil and a sprinkle of sea salt are all they need. For an extra touch, a bit of cinnamon or nutmeg can bring out their sweetness even more. They’re nutritious, delicious, and so easy to prepare.

Couscous: Light and Fluffy

Couscous is a light, fluffy side that’s incredibly versatile. Cook it in a flavorful broth to infuse it with extra taste. Toss with some fresh herbs, diced vegetables, and a squeeze of lemon juice. It’s quick to prepare and pairs beautifully with fish, adding a bit of brightness and texture to the plate. Perfect for a light, summery meal.

Pitfalls of Starchy Sides

But, let’s not overlook the pitfalls. Overcooking starches can turn them into a mushy, unappetizing mess. Timing is everything. Potatoes should be fork-tender but not falling apart. Polenta should be creamy, not gritty. And wild rice should have a slight chew without being tough.

Seasoning is crucial. Bland starches can ruin an otherwise perfect meal. Don’t be afraid to use salt, herbs, and spices generously. Remember, these sides are there to complement the fish, not compete with it. Balance is key.

Pickled and Fermented Sides

Pickled Red Onions: Tangy and Vibrant

Pickled red onions, oh the zing they bring! Their vibrant color and sharp tanginess cut through the richness of fish like a knife. Just thinly slice some red onions, toss them in a mixture of vinegar, sugar, and a pinch of salt. Let them sit for at least an hour. The result? A burst of flavor that livens up your plate, adding both visual appeal and a delightful crunch.

Kimchi: Spicy Fermentation

Kimchi, the spicy, fermented cabbage that brings a punch of heat and umami. It’s an unexpected companion to fish, but trust me, it works wonders. The fermentation process gives it a depth of flavor that’s both complex and addictive. Pair it with a simple grilled fish, and you have a meal that’s balanced and full of intrigue. The spice and tang of the kimchi elevate the fish, making each bite an adventure.

Sauerkraut: Classic and Crunchy

Sauerkraut, the classic fermented cabbage, is another fantastic side. Its sourness and crunchiness provide a lovely contrast to the softness of fish. Whether you make it yourself or grab a jar from the store, it’s a quick way to add some probiotic goodness to your meal. Serve it alongside a rich fish like salmon, and watch how the flavors dance together.

Pickled Cucumbers: Refreshing Crispness

Pickled cucumbers, or simply pickles, are a refreshing side that pairs beautifully with fish. The crisp, cool slices offer a palate cleanser, while their tanginess highlights the fish’s flavor. Make a quick brine with vinegar, water, salt, and dill, and let your cucumber slices soak for a few hours. They’re ready in no time and add a satisfying crunch to your dish.

Pickled Carrots: Sweet and Tart

Pickled carrots bring a sweet and tart dimension to your fish dinner. Their bright orange color adds a pop of vibrancy to your plate, while the pickling process softens their crunch just enough. Use a mix of vinegar and sugar to create a balanced brine. These are especially great with a milder fish, as they add a bit of excitement without overwhelming the main star.

Fermented Beets: Earthy and Tangy

Fermented beets are a bit of an underdog but worth the effort. Their earthy sweetness transforms into something tangy and slightly fizzy after fermentation. Slice them thinly and let them sit in a brine for a week or so. The result is a side that’s not only delicious but also visually stunning with its deep, ruby-red hue. They pair excellently with white fish, adding a bold splash of color and flavor.

Pitfalls of Pickled and Fermented Sides

But, there are pitfalls to avoid. Too much vinegar can overpower your dish, making everything taste sour. Balance is key. Also, the fermentation process can be tricky—temperature and time matter. Too long, and your veggies might become too soft and lose their crunch.

Seasoning is another critical point. Pickles without enough salt or sugar can be bland and disappointing. Taste as you go, adjusting the brine to get that perfect balance of sweet, salty, and sour. And remember, the goal is to complement the fish, not overshadow it.

Condiments and Sauces

Tartar Sauce: A Classic Touch

Tartar sauce—where to begin? It’s the quintessential companion to fish, with its creamy, tangy goodness. The blend of mayonnaise, pickles, capers, and a hint of lemon juice creates a harmony that complements the delicate flavors of fish beautifully. A dollop of tartar sauce can transform a simple grilled fillet into a delightful experience, adding layers of texture and flavor.

Lemon Butter Sauce: Silky and Citrusy

Lemon butter sauce, a symphony of simplicity and elegance. Melted butter, fresh lemon juice, and a touch of garlic come together to create a silky, luscious sauce that enhances the natural taste of fish without overpowering it. The citrusy tang brightens each bite, making it perfect for grilled or baked fish. Imagine a spoonful of this golden elixir drizzled over a piece of seared salmon—pure bliss.

Garlic Aioli: Bold and Rich

Garlic aioli brings bold, rich flavors to the table. This creamy concoction, made from garlic, olive oil, egg yolk, and a splash of lemon juice, is a garlic lover’s dream. It pairs exceptionally well with fried fish, where the creamy, garlicky aioli contrasts the crispy coating, creating an irresistible combination. A little goes a long way, adding depth and intensity to each bite.

Remoulade: Southern Charm

Remoulade, with its Southern charm, is a sauce that packs a punch. Typically made with mayonnaise, mustard, garlic, paprika, and a variety of spices, it adds a zesty, tangy kick to fish. Perfect with catfish or any robust fish, remoulade brings a vibrant, spicy element that livens up your dish. It’s complex, creamy, and just a bit indulgent.

Sweet Chili Sauce: Sweet and Spicy

Sweet chili sauce offers a delightful balance of sweetness and heat. Made from red chili peppers, sugar, vinegar, and garlic, this sauce is versatile and flavorful. It pairs wonderfully with both grilled and fried fish, adding a sweet and spicy contrast that elevates the overall dining experience. Each bite tingles with a pleasant heat followed by a soothing sweetness.

Dill Sauce: Fresh and Herby

Dill sauce, light and herby, is a fantastic match for fish. Made with a base of Greek yogurt or sour cream, fresh dill, a touch of lemon, and sometimes mustard, it’s refreshing and flavorful. This sauce adds a bright, fresh element to your dish, enhancing the fish without overwhelming it. It’s particularly good with poached or steamed fish, where its delicate flavors can truly shine.

Pitfalls of Condiments and Sauces

However, there are pitfalls to navigate. Too much sauce can smother the delicate flavors of the fish, turning a balanced dish into an overpowering one. Moderation is key. Also, overly complex sauces can clash with the simplicity of a well-cooked fish. Stick to fresh ingredients and balanced flavors.

Balance and harmony should be the guiding principles. A well-chosen sauce or condiment can elevate a fish dish from good to unforgettable, adding the perfect finishing touch.

FAQ on What Side Dish Goes With Fish

What are some classic side dishes for fish?

Classic side dishes for fish often include garlic mashed potatoes, steamed broccoli, and lemon butter asparagus. These staples complement fish with their flavors and textures, creating a balanced meal. Tartar sauce and herb-roasted carrots are also popular, adding depth and variety to the plate.

What vegetables go well with fish?

Vegetables like grilled zucchini, roasted Brussels sprouts, and herb-roasted carrots are fantastic with fish. Their flavors and textures balance the fish’s delicate taste. Steamed broccoli and dill-infused cucumber salad are also great choices, adding freshness and color to your dish.

Can you suggest some healthy side dishes for fish?

Healthy side dishes for fish include quinoa salad, Mediterranean chickpea salad, and balsamic glazed Brussels sprouts. These options are nutritious and delicious, enhancing the fish without overwhelming it. Steamed broccoli and roasted sweet potatoes also make excellent, health-conscious sides.

What are some unique side dishes for fish?

Unique side dishes for fish might include panko-crusted asparagus, creamy polenta, and fermented beets. These choices bring diverse textures and flavors to your meal. Another intriguing option is kimchi, which adds a spicy, fermented kick that pairs unexpectedly well with fish.

What starches go well with fish?

Starches like wild rice pilaf, creamy polenta, and garlic mashed potatoes complement fish beautifully. Baked sweet potatoes and couscous are also great choices, providing a hearty, satisfying element to your meal. These sides enhance the fish’s flavor without overpowering it.

What pickled sides pair well with fish?

Pickled sides such as pickled red onions, sauerkraut, and pickled cucumbers pair wonderfully with fish. They add a tangy contrast that brightens the dish. Pickled carrots and fermented beets are also excellent choices, bringing a unique flavor profile to your meal.

How do you choose the right side dish for fish?

Choose side dishes that complement the fish’s flavor and texture. Consider the fish’s preparation method—grilled fish pairs well with roasted vegetables, while fried fish might need a lighter side like a fresh salad. Balance richness with acidity or sweetness for a harmonious meal.

What sauces are best with fish?

Sauces like lemon butter, garlic aioli, and dill sauce are fantastic with fish. They enhance the fish’s flavor without overwhelming it. Tartar sauce and remoulade add tangy, creamy elements, while sweet chili sauce offers a sweet and spicy contrast.

Can you recommend any vegetarian side dishes for fish?

Vegetarian side dishes like herb-roasted baby potatoes, grilled vegetables, and creamy polenta pair excellently with fish. Quinoa salad and Mediterranean chickpea salad are also great choices, offering protein and texture without meat. These sides keep the meal light yet satisfying.

What are the best side dishes for grilled fish?

For grilled fish, consider sides like garlic mashed potatoes, panko-crusted asparagus, and wild rice pilaf. Grilled vegetables and couscous add complementary flavors and textures. These sides enhance the smoky, charred flavors of the fish, creating a well-rounded meal.

Conclusion

Discovering what side dish goes with fish can elevate your culinary creations to new heights. By exploring a variety of accompaniments, from garlic mashed potatoes and quinoa salad to pickled red onions and herb-roasted carrots, you open the door to a world of flavors and textures that complement and enhance your fish dishes.

Balance and harmony are key. Consider the fish’s preparation and the sides’ flavor profiles to create a well-rounded meal. Whether it’s the crispiness of panko-crusted asparagus, the tanginess of kimchi, or the creamy delight of dill sauce, each element should play its part in the symphony of your plate.

Dive into the joys of pairing fish with diverse sides, and let your creativity lead the way. Your next fish dish could become a memorable feast, thanks to the thoughtful addition of complementary sides. Explore, experiment, and enjoy the endless possibilities.