Bobbys Rub For Fish Recipes

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NORTH AFRICAN INSPIRED RUB FOR FISH AND CHICKEN



North African Inspired Rub for Fish and Chicken image

Provided by Bobby Flay

Categories     main-dish

Time 14m

Yield 4 servings

Number Of Ingredients 9

1 tablespoon ground cumin
1 tablespoon kosher salt
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground allspice
1 teaspoon freshly ground black pepper
1 teaspoon ground turmeric
Pinch cayenne powder
4 (6-ounce) fish fillets or boneless, skinless chicken breasts
Canola oil

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.

DRY RUB



Dry Rub image

"This spice rub adds great flavor to pork, beef, lamb, chicken or fish -- and it's made from ingredients you'll probably find in your pantry," says Bobby.

Provided by Bobby Flay

Time 10m

Yield 1 1/4 cups

Number Of Ingredients 9

1/4 cup paprika
1 cup ancho chile powder
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon cayenne pepper
2 teaspoons mustard powder
2 teaspoons dried oregano
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper

Steps:

  • Combine all the ingredients in a medium bowl.
  • Divide among small spice containers and store for up to 4 months.

BOBBY'S RUB FOR BEEF AND PORK



Bobby's Rub for Beef and Pork image

Provided by Bobby Flay

Categories     condiment

Time 5m

Yield About 1 cup

Number Of Ingredients 9

1/4 cup ancho chile powder
2 tablespoons ground coriander
2 tablespoons dry mustard
2 tablespoons paprika
2 tablespoons freshly ground black pepper
2 tablespoons kosher salt
1 tablespoon chile de arbol or cayenne pepper
1 tablespoon ground cumin
1 tablespoon dried oregano

Steps:

  • Whisk together the ancho chile, coriander, mustard, paprika, black pepper, salt, chile de arbol, cumin and oregano in a bowl until combined. Store, tightly covered, in a cool, dark place for up to 6 months.

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