DRY RUB FOR FISH
Make and share this Dry Rub for Fish recipe from Food.com.
Provided by Chocolatl
Categories Low Cholesterol
Time 5m
Yield 2 tablespoons
Number Of Ingredients 6
Steps:
- Combine all ingredients and mix well.
- Use as you would any dry rub.
BOBBY'S RUB FOR FISH
Steps:
- Combine the ancho, cinnamon, cumin, salt, brown sugar and black pepper in a bowl. Mix to blend. Transfer to an airtight container and store in a cool, dark place for up to 6 months.
THE BEST DRY RUB FOR FISH AND SEAFOOD
This make-ahead spice rub for fish and seafood is great on everything from salmon and halibut to shrimp and scallops! It keeps for a LONG time, too. Try it!
Provided by Irvin Lin
Categories Quick and Easy
Time 5m
Yield 2/3 cup
Number Of Ingredients 10
Steps:
- Mix: Place all the spices in an airtight glass jar and shake gently to combine.
- Store: Store for up to 2 years.
NORTH AFRICAN INSPIRED RUB FOR FISH AND CHICKEN
Steps:
- Preheat the grill to medium-high.
- Combine all the spices in a small bowl. Brush both sides of fish fillets or chicken breasts with oil. Rub 1 side of the fish fillets or chicken breasts with the rub and grill, rub side down, until golden brown and a crust has formed, about 4 minutes. Flip over and continue cooking for 3 to 5 minutes.
- Click here for Bobby's Buttermilk Southwestern Grilled Chicken.
DIANNE'S FISH SEASONING
I wanted a really easy way to fix fish, so I came up with this recipe. Just mix it up and store in your pantry. Season fish, then either bake or grill. I like to mix it with a little olive oil and spread over salmon filets, then bake it in the oven. This blend of herbs goes really well with fish, yet does not overpower it.
Provided by Dianne
Time 5m
Yield 24
Number Of Ingredients 11
Steps:
- Combine the basil, rosemary, parsley, sea salt, black pepper, sage, thyme, marjoram, oregano, celery salt, and garlic powder in a mixing bowl until evenly blended. Store in an airtight container.
Nutrition Facts : Calories 2.7 calories, Carbohydrate 0.6 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.1 g, Sodium 209.1 mg
FISH SEASONING
This mild blend from Kayleen Nichols of Sterling, Virginia gives fish a lift but also adds interest to other meats and vegetables. "A neighbor whose husband was on a no-salt diet gave me this recipe over 20 years ago," Kayleen writes.
Provided by Taste of Home
Time 5m
Yield 1/3 cup.
Number Of Ingredients 8
Steps:
- In a bowl, combine all ingredients. Store in a cool, dry place for up to 6 months.
Nutrition Facts :
BASIC FISH CURE (BBQ RUB)
This is a rub to use on fish prior to grilling or smoking. Recipe from Steven Raichlen's How to Grill cookbook. He says feel free to use different kinds of sugars such as white, turbinado or maple sugar instead of brown. He also says you can add any additional herb or spice you may fancy. Use 3/4 cup of rub per pound of fish.
Provided by januarybride
Categories Low Protein
Time 5m
Yield 1 1/2 cups, 8 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients in a small bowl with your fingers.
- If using as a seasoning, just sprinkle on the fish before grilling.
- If using as a true rub (which will season and start to cure the fish), sprinkle on the fish and rub with your fingers. Let sit for 2 hours up to a day in advance prior to grilling.
- NOTE: This rub will keep for at least 6 months if kept in an airtight jar away from heat and light.
Nutrition Facts : Calories 111.7, Fat 0.3, Sodium 7082.1, Carbohydrate 28, Fiber 0.4, Sugar 26.7, Protein 0.4
SMOKED FISH DRY RUB
Number Of Ingredients 6
Steps:
- Mix equal parts (for this recipe two cups each) white sugar, brown sugar, and kosher salt. This exact salt is important! Do not try to substitute other salt types. Add fresh coarsely ground black pepper, crumbled bay leaf, and chopped garlic. Put a thin layer of the dry rub on the bottom of a pan. Put fish in pan and thoroughly cover each filet. For larger amounts, the fish can be stacked one on top of the other, with adequate rub between the layers, completely covered. Cover and refrigerate for 24 hours. This time is important. Remove, rinse thoroughly, pat dry, and smoke as usual.
Nutrition Facts : Nutritional Facts Serves
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