Best 8 Dry Rub For Fish Recipes
Dry rubs add incredible taste to fish while creating a crispy, tantalizing texture. When grilling, baking, or pan-frying, dry rubs enhance the natural flavors of fish, adding layers of smokiness, savory goodness, and zesty herbs. Whether you prefer a classic lemon-herb blend, a bold Cajun spice mix, or a sweet and spicy Asian-inspired rub, discover the perfect dry rub recipe to elevate your next fish dish.
Check out the recipes below so you can choose the best recipe for yourself!
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
Tips:
- Use fresh fish: The fresher the fish, the better the results will be. Try to use fish that has been caught within the last 24 hours.
- Choose the right fish: Not all fish are suitable for dry rubbing. Some fish, such as salmon and trout, have a delicate flavor that can be easily overpowered by a dry rub. Other fish, such as tuna and swordfish, have a strong flavor that can stand up to a bold dry rub.
- Keep it simple: A basic dry rub is all you need to enhance the flavor of fish. Don't go overboard with the ingredients, or you'll end up with a rub that is too salty or spicy.
- Use a light touch: When applying the dry rub, use a light touch. You don't want to rub the fish too hard, or you'll end up with a dry, tough texture.
- Let the fish rest: After you've applied the dry rub, let the fish rest for at least 30 minutes before cooking. This will give the rub time to penetrate the fish and develop its flavor.
- Cook the fish properly: The best way to cook fish is to grill, roast, or pan-fry it. Avoid boiling or steaming the fish, as this will result in a bland, watery flavor.
Conclusion:
Dry rubbing is a simple and effective way to add flavor to fish. By following these tips, you can create a delicious dry rub that will enhance the natural flavor of your fish. Experiment with different ingredients and techniques to find the perfect dry rub for your favorite fish dishes.
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