Besides meat, rubs are also great on fish, but I tend to use less pronounced flavors in the mix since thereâ€™s virtually no fat to dilute the taste of a spicy rub. Tastes great on dorado, yellowtail, striped bass, and salmon.
- 2 teaspoons garlic powder
- 2 teaspoons Kosher salt
- 1 tablespoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoons ground cumin
- 2 teaspoons dried oregano leaves (or 3/4 teaspoon ground oregano)
- 1 teaspoon paprika
- 3/4 teaspoon brown sugar
- 2 tablespoons olive oil
- 1 2 lb. striper fillet (or 4 6 â€“ 8 ounce fillets)
- 1/3 cup mayonnaise
- 1 tablespoon lime juice
- Pinch granulated sugar
- Combine first 8 ingredients in a small bowl. Rub fish with olive oil and then rub dry ingredients into fish. Wrap in plastic wrap for 8 â€“ 12 hours. Remove plastic wrap and grill or broil fish until just cooked, but not overcooked. Combine mayo, lime juice, and granulated sugar and put a dollop of the mixture on top of the fish.
Recipe courtesy of the Sporting Chef, Scott Leysath.