Spanish Feasts Rub for Fish
Olé! Here is a great rub influenced by the cuisine of the Balearic Islands of Spain: Majorca, Minorca, Ibiza and Formentera. The cuisine of these Spanish islands has been influenced over the centuries by the foods of Arabic, African and even some Northern European countries. This rub shows up the best of the island’s cuisines.
Ingredients: cumin, lime and orange zest, lime juice, orange juice, aleppo pepper, scallions, Spanish smoked paprika, cilantro, pink peppercorns
AS A RUB: Sprinkle this delicious rub on your fish before grilling, roasting or poaching.
Remember: this rub is salt-free, gluten-free, msg-free and preservative-free.
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| User Reviews: • Hide Reviews |  | Excellent!
I really love this rub, my fiance (and personal chef) loves cooking with it and everything tastes amazing! |
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Serves 4
prep 10 min. cook 10 min.
4 small fillets (about 2 lbs) of any firm-fleshed white fish fillets (John Dory, Red Snapper, Sea Bass, Rockfish, Salmon, Swordfish)
1/2 cup lemon juice
1 teaspoon salt
1/2 cup (2 oz.) of the Spanish Feast Rub.
2 tablespoons of olive oil or butter
Wash the filets, pat dry. Place in baking dish and squeeze the lime juice over the fillets then sprinkle the salt and the rub all over them. Refregerate for 30 min to 8 hours.
Just prior to serving, preheat oven to 500F. Pour the olive oil over each fillet. Bake in the oven for 8-10 minutes (depending on desired doneness).
Sprinkle a pinch of the rub on each fillet before serving.
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