Sassy Middle Eastern Fish Rub Recipes

QUEENS OF QUISINE SEAFOOD SEASONING AND RUB

Steps:

• Measure ingredients and combine. Pour into a small air-tight jar.
• Keep in a cool, dry place until ready to use.
• FOR RUBS:.
• Rinse fish and pat flesh dry with paper towels.
• Use 1 to 2 tablespoons and rub on all exposed parts of fish (except skin).
• Prepare fish as desired.
• FOR STIR-FRY or SAUTE:
• Add 1-2 teaspoons seasoning to a zip-lock plastic bag or a bowl. Add seafood of choice and shake to coat thoroughly.
• Melt butter or heat oil over medium-low heat.
• Add shrimp or other seafood to pan.
• Cook until done and remove from pan.
• FOR GRILLING:.
• Add 1-2 teaspoons seasoning to a zip-lock plastic bag or a bowl. Add seafood of choice and shake to coat thoroughly.
• Prepare on grill as desired.
• TO SERVE:.
• Serve with couscous or brown rice, with a green salad or vegetable dish.

SASSY MIDDLE EASTERN FISH RUB

Steps:

• Combine all ingredints.
• Rub on fish fillets prior to pan frying.

MIDDLE EASTERN RUB

Steps:

• Combine all ingredients together. Store in a container (because they are all dried ingredients you can put it in the pantry, there is no need to refrigerate it).
• When ready to use, sprinkle a little of the rub on each of the fillets you are using. gently spread by hand, and let it sit for 15 minutes. Bake the fish as you normally would when adding a rub, or when it's just plain.

SIMPLE MARINADE AND RUB FOR FISH

Steps:

• Sprinkle your fish with salt and pepper, to taste.
• Place your fish in a bowl, or large ziplock bag, along with the wine, rosemary leaves and garlic. Marinate the fish for at least 1 hour.
• Drain the fish, reserving the marinade.
• Brush the skillet with some olive oil and heat it to med. to med. high.
• Sprinkle and rub the fish with a dusting of breadcrumbs before cooking the fish on the stovetop.
• Cook fish on both sides, while basting with reserved marinade. Cook until the fish flakes easily with a fork (about 10-15 minute depending on your heat).
• Whisk the rest of the oil with the lemon juice and capers, then pour over the fish and cook for a few more minutes.

COLD ROASTED MOROCCAN SPICED SALMON

Steps:

• In a small bowl, combine the cinnamon, cumin, salt, ginger, mustard, nutmeg, cayenne, allspice, and sugar; set aside.
• Line a baking sheet with foil, then spray with nonstick cooking spray. Rinse the salmon with cold water and pat dry. Lightly sprinkle the skin with the spice mix, then place the salmon skin-side down on the prepared baking sheet. Sprinkle the remaining spice mix evenly over the salmon. Allow the salmon to come to room temperature, 30 to 40 minutes.
• Preheat oven to 425 degrees F (220 degrees C).
• Sprinkle the salmon with lime juice and roast in the oven for 12 minutes. Remove from oven and allow to stand at room temperature for 15 minutes. The salmon will still be rare when removed from the oven, but will continue to cook as it rests. After 15 minutes, wrap the fish tightly with foil and refrigerate for at least 2 hours before serving.

MIDDLE EAST SPICE RUB

Steps:

• In small bowl, stir together sesame seeds, lemon rind, coriander, cumin, salt ; and cayenne pepper.
• When using:.
• For every 1 lbs of boneless / 2 lbs of bone-in meats mix 2 tbsp rub, 1 tbsp vegetable oil, 1 clove garlic or more. Spread on meat and let sit for 10 min.