Savory Blackening Rub For Fish And Poultry 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.
FAVORITE BLACKENED RUB
I took a rub recipe on here and tweaked it for a while until it it came out how I liked. My goal was to make a rub that I could generously apply to chicken, salmon, or steak that had great flavor and that was not too salty or spicy. This is our standby now and our favorite way to use is is to pat it on both sides of a salmon filet and then cook the salmon on the grill.
Provided by beckas
Categories < 15 Mins
Time 5m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Toss all ingredients in a bowl. Store left overs in a sealed container or a ziploc sandwich bag.
- To use, generously pat the rub on both sides of salmon, chicken, or beef and cook or grill as desired.
Nutrition Facts : Calories 18.8, Fat 0.4, SaturatedFat 0.1, Sodium 206.7, Carbohydrate 3.9, Fiber 0.7, Sugar 2.4, Protein 0.5
SWEET & SAVORY TAILGATING RUB
Make and share this Sweet & Savory Tailgating Rub recipe from Food.com.
Provided by AZPARZYCH
Categories Low Cholesterol
Time 5m
Yield 1 cup
Number Of Ingredients 7
Steps:
- In a medium bowl, mix together all ingredients.
- Rub onto chicken, pork or beef; allow to rest 5 minutes before grilling.
- OR wrap in foil and refrigerate overnight and grill the next day.
- Yeilds enough rub to cover 2-3 lbs of meat.
- Store unused rub in an airtight container.
Nutrition Facts : Calories 551.9, Fat 3.3, SaturatedFat 0.6, Sodium 7159.9, Carbohydrate 136.1, Fiber 11.2, Sugar 109.4, Protein 6.2
SAVORY STEAK SEASONING (FOR ALL TYPES OF MEAT)
I got the original recipe on here (Steak Seasoning for the Steak House#18556 by Darin Craven). The orginal recipe is for restaurant use therefore has large measurements of the ingredients. At the suggestion of one of the reviewers, I scaled it down for home use. This seasoning can be used on any type of meat as well as on fish and poultry.
Provided by AuntWoofieWoof
Categories Savory
Time 5m
Yield 1 cup (appx)
Number Of Ingredients 8
Steps:
- Mix all of the ingredients together in a small bowl or measuring cup until well blended.
- Pour into a spice jar and shake well.
Nutrition Facts : Calories 369.5, Fat 8.3, SaturatedFat 2.7, Sodium 27961.7, Carbohydrate 75.2, Fiber 15.1, Sugar 30.1, Protein 10.8
BLACKENED FISH
If you like red snapper, then use it here - I think it's fabulous. The spice rub can be used on anything - it's the best I've ever tasted! I make 3 fillets for 2 people because it's so good!
Provided by AniSarit
Categories Cajun
Time 10m
Yield 3 fillets
Number Of Ingredients 12
Steps:
- Mix first 8 ingredients together, and drench the fish in the mixture.
- Drizzle with melted butter and sauté in a very hot (not burning), heavy (cast iron!) skillet until blackened, only a few minutes per side.
- Turn and repeat on other side.
- Serve with lemon wedges.
CAJUN BLACKENING DRY RUB
I found this recipe in Cooking Light Annual Recipes 2008. It's being posted for ZWT. You can use this rub on white-fleshed fish fillets such as catfish or snapper, chicken breasts, shrimp, sprinkled on burgers or lightly oiled corn on the cob.
Provided by Dreamer in Ontario
Categories Cajun
Time 5m
Yield 1/3 cup
Number Of Ingredients 7
Steps:
- Mix all ingredient together and store in airtight container up to 2 weeks.
Nutrition Facts : Calories 237.9, Fat 9.9, SaturatedFat 1.6, Sodium 20988.3, Carbohydrate 45.1, Fiber 24, Sugar 6, Protein 11.3
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