Vagabond Fish Rub Recipes

DRY RUB FOR FISH

Dry Rub for Fish image

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

Ingredients

1 tablespoon sweet paprika
1 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried rosemary
1/4 teaspoon cayenne

Steps:

Combine all ingredients and mix well.
Use as you would any dry rub.

NORTH AFRICAN INSPIRED RUB FOR FISH AND CHICKEN

North African Inspired Rub for Fish and Chicken image

Provided by Bobby Flay

Categories main-dish

Time 14m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 tablespoon ground cumin
1 tablespoon kosher salt
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground allspice
1 teaspoon freshly ground black pepper
1 teaspoon ground turmeric
Pinch cayenne powder
4 (6-ounce) fish fillets or boneless, skinless chicken breasts
Canola oil

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.

BOBBY'S RUB FOR FISH

Bobby's Rub for Fish image

Provided by Bobby Flay

Categories condiment

Time 5m

Yield 1/4 cup

Number Of Ingredients 6

Ingredients

3 tablespoons ancho chile powder
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon kosher salt
1 teaspoon light brown sugar
1/2 teaspoon ground black pepper

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.

VAGABOND FISH RUB

Vagabond Fish Rub image

Cardamom -- just a little bit of it is the right amount -- is the key flavor in this quick, easy fish rub, which can either be used as a rub for grilling or broiling, or as an undercoat for breading. It suits our group, which is a very busy bunch and needs to keep it simple yet wants an elegant and aromatic result. We used it on some thin sole filets, but it would suit any slab of plain white fish such as flounder or tilapia. The mayo-based dipping sauce resembles one served with fries in some parts of Bavaria, and works well with either the grilled or breaded fish.

Provided by Lavender Lynn

Categories < 30 Mins

Time 21m

Yield 4-8 fillets, depending on size, 4 serving(s)

Number Of Ingredients 15

Ingredients

2 teaspoons paprika
1 teaspoon celery salt
1 teaspoon ground coriander
1/2 teaspoon salt
1/2 teaspoon black pepper, ground
1/8 teaspoon cardamom (this must be included, do not leave out)
1 lb fish fillet (sole or flounder)
olive oil
butter
1 cup unseasoned breadcrumbs
1 egg, beaten
olive oil
1/4 cup mayonnaise
2 tablespoons paprika, ground
1 tablespoon parsley, flakes

Steps:

Blend all ingredients.
If grilling or broiling, rub the fish with olive oil or butter. Sprinkle on the rub and cook as usual.
For breading:.
Spread the rub and unseasoned bread crumbs on separate plates.
Rinse and pat dry the fish.
Press in rub on both sides.
Dredge the fish through beaten egg, gently.
Roll in bread crumbs.
Pan fry in 1/4 in of oil in skillet over medium heat.
To Make Sauce:
Mix all ingredients.
Let stand 10 minutes for dried parsley to reconstitute. Serve cold at the table.

Nutrition Facts : Calories 316.2, Fat 9.2, SaturatedFat 1.7, Cholesterol 112.7, Sodium 702.8, Carbohydrate 26, Fiber 3.1, Sugar 3.1, Protein 31.9

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