Fish Rub Homemade Blend Recipes
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.
FISH RUB (HOMEMADE BLEND)
Quick and easy to make, it will definitely enhance your fish and other proteins, potatoes, corn, etc. VIDEO https://youtu.be/9bI5ybSwRl4
Provided by CLUBFOODY
Categories < 15 Mins
Time 5m
Yield 4 tbsp.
Number Of Ingredients 8
Steps:
- In a small bowl, combine all the ingredients and whisk until well blended.
- Transfer to an airtight container. Makes about 1/4 cup.
Nutrition Facts : Calories 19.7, Fat 0.8, SaturatedFat 0.1, Sodium 212.4, Carbohydrate 3.8, Fiber 1.6, Sugar 1.5, Protein 0.7
CAJUN SPICE RUB MIX RECIPE
Give your life a kick! Use this mixture for barbecue or blackened steaks, shrimp, ribs, chicken, blackened fish, cajun soups, gumbos or sauces.
Provided by Rita1652
Categories Cajun
Time 5m
Yield 1 cup
Number Of Ingredients 13
Steps:
- Mix all ingredients together and place in a jar.
- Store in a cool, dark place up to 1/2 a year.
- Enjoy!
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 :
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- Prep. Crush all the ingredients so they are about the same size. You can crush them in a mortar and pestle, or in a bowl with a wooden spoon.
- Combine all of the ingredients and store in a glass jar with a tight fitting lid. It will keep for a few months.
- When ready to use, salt the both sides of the meat lightly. We want the salt to hit the moisture and dissolve and get sucked in. If you can, salt it at least an hour in advance. Now sprinkle the rub on the flesh side of the fish. For a filet about the size of a business envelope, use about 1 teaspoon. If you plan to eat the skin, season it too. Then sprinkle on the rub. Cover, and refrigerate for at least 30 minutes.
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