Best 4 Bobbys Rub For Fish Recipes
Embark on a culinary journey to discover the perfect recipe for Bobby's Rub for Fish, a tantalizing blend of spices and herbs that will transform your seafood dishes into extraordinary culinary creations. This flavorful rub enhances the natural taste of fish, adding layers of complexity and smokiness that will leave your taste buds craving more. Whether you prefer grilled, baked, or pan-fried fish, Bobby's Rub is the secret ingredient that will elevate your cooking to new heights. Get ready to explore a world of flavors and create mouthwatering fish dishes that will impress your family and friends.
Here are our top 4 tried and tested recipes!
BOBBY FLAY'S RIB RUB
Make and share this Bobby Flay's Rib Rub recipe from Food.com.
Provided by Eric R.
Categories Pork
Time 10m
Yield 9 Tablespoons, 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients in a large bowl and mix well. Store in an airtight container. Pack on the dry rub onto your next rack of ribs.
BOBBY FLAY'S 16 SPICE RUB
As seen on Iron Chef. Absolutely fantastic rub. I added another teaspoon of cayenne pepper, just 'cause I like it hot.
Provided by felly smarts
Categories Chicken Thigh & Leg
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Mix all ingredients in a bowl.
- Rub onto chicken and refridgerate for 12 to 24 hours.
- Grill and enjoy.
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.
BOBBY FLAY'S FISH AND CHIPS
Yield serves 4 to 6
Number Of Ingredients 20
Steps:
- Preheat the oven to 325°F. Fill a deep-fryer or a deep pot halfway with oil, and preheat to 325°F.
- Drain the fries in batches on paper towels. Fry each batch until a pale blond color, 3 to 4 minutes, and remove to a baking sheet lined with paper towels.
- Raise the oil temperature to 365°F.
- Whisk 2 cups of the rice flour with 1 cup cold water in a medium bowl, and season with salt, pepper, and the 1 teaspoon ancho chile powder.
- Put the remaining 1 cup flour on a large plate and season with salt and pepper. Season the fish fillets on each side with salt and pepper, and lightly dredge them in the seasoned flour, tapping off any excess. Working in batches, dip the fish in the batter and fry until golden brown on both sides and just cooked through, about 5 minutes total. Remove the fish with a slotted spoon to a plate lined with paper towels. Then transfer to a baking sheet and keep warm in the oven until ready to serve.
- Raise the oil temperature to 375°F. Combine the remaining 2 tablespoons ancho chile powder with 1 tablespoon salt in a small bowl.
- Fry the potatoes again, in batches, until golden brown, 3 to 4 minutes. Remove to a baking sheet lined with paper towels, and season with the chile mixture and the cilantro.
- Serve the fish and chips in baskets, with the tartar sauce and vinegar on the side.
- Bring the lemon juice to a boil in a small saucepan over high heat and cook, stirring occasionally, until reduced to 1/4 cup, about 20 minutes. Whisk in the honey and let cool.
- Combine the reduced lemon juice, mayonnaise, anchovies, and habanero in a food processor and process until smooth. Scrape the mixture into a medium bowl, and stir in the cornichons and capers. Season with salt and pepper. Cover and refrigerate for at least 1 hour before serving.
- Bring the vinegar to a simmer in a small saucepan. Add the chiles and salt, remove from the heat, and transfer to a glass bottle or jar. Let sit at room temperature for 8 hours before refrigerating.
Tips:
- Choose any fish you like. Bobby Flay uses red snapper in his recipe, but you can use any type of fish that you enjoy. Just be sure to adjust the cooking time accordingly.
- Don't overcook the fish. Fish is very delicate, so it's important to cook it carefully. Overcooking will make the fish dry and tough.
- Serve the fish immediately. Fish is best served hot out of the oven. If you let it sit for too long, it will start to get cold and dry.
- Experiment with different spices. The spice rub that Bobby Flay uses in his recipe is just a starting point. Feel free to experiment with different spices to create your own unique rub.
- Be sure to preheat your oven before cooking the fish. This will help to ensure that the fish cooks evenly.
- Use a cooking thermometer to check the internal temperature of the fish. This is the best way to ensure that the fish is cooked through.
Conclusion:
Bobby Flay's rub for fish is a delicious and easy way to cook fish. The rub is made with a variety of spices that give the fish a flavorful crust. The fish is then baked in the oven until it is cooked through. This recipe is sure to impress your friends and family.
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