SALMON WITH SWEET AND SPICY RUB
Provided by Ellie Krieger
Categories main-dish
Time 17m
Yield 6 servings, serving size: 1 salmon fillet
Number Of Ingredients 8
Steps:
- Coat your grill or a grill pan with cooking spray and preheat over medium heat. While the grill is heating, combine the brown sugar, chili powder, cumin, salt, and pepper. Brush each salmon fillet with 1/2 teaspoon of the oil, then rub each fillet with about 1/2 tablespoon of the spice mixture.
- Grill the salmon, flesh side down, until charred, 4 to 5 minutes. Flip the salmon and cook another 5 to 6 minutes for medium doneness. For well done fish, cook an additional 1 to 2 minutes. Remove to a platter and serve immediately.
- Excellent source of: Protein, Thiamin, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Pantothenic Acid, Copper, Phosphorus, Potassium, Selenium
- Good source of: Folate, Magnesium
SWEET FIRE RIB RUB
Also goes very good on some chicken, tri-tip steaks, or pretty much anything BBQ. I do a lot of smoked foods, and it's perfect.
Provided by SmokinMeats
Time 5m
Yield 3
Number Of Ingredients 9
Steps:
- Mix brown sugar, white sugar, paprika, onion powder, garlic powder, chili powder, black pepper, cayenne pepper, and salt together in a bowl. Store in a sealable container in a cool, dry place.
Nutrition Facts : Calories 330.9 calories, Carbohydrate 82 g, Fat 2 g, Fiber 5.8 g, Protein 2.9 g, SaturatedFat 0.4 g, Sodium 2369 mg, Sugar 71.7 g
DRY RUB FOR FISH
Make and share this Dry Rub for Fish recipe from Food.com.
Provided by Chocolatl
Categories Low Cholesterol
Time 5m
Yield 2 tablespoons
Number Of Ingredients 6
Steps:
- Combine all ingredients and mix well.
- Use as you would any dry rub.
ANN'S SWEET AND SPICY BBQ RUB
Sweet, spicy, and slightly exotic. Use 2 tablespoons per pound of meat when seasoning.
Provided by Andrea Bell
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 16
Number Of Ingredients 8
Steps:
- Mix brown sugar, paprika, salt, pepper, garlic powder, oregano, cumin, and cinnamon together until evenly mixed. Store in an airtight container.
Nutrition Facts : Calories 27.2 calories, Carbohydrate 6.8 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.2 g, Sodium 656.4 mg, Sugar 5.9 g
SWEET AND SOUR FISH
Any kind of filleted fish can be substituted in this recipe.
Provided by ASUAYAN
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 1h
Yield 3
Number Of Ingredients 13
Steps:
- Cut halibut into bite-size pieces. Place in a mixing bowl and combine with soy sauce and 1 tablespoon of flour. Let stand for 30 minutes. Meanwhile, heat oil in deep-fryer or heavy saucepan to 375 degrees F (190 degrees C).
- Deep fry halibut pieces until golden brown. Drain on paper towels; set aside.
- For the Sauce, saute green pepper, onion and pineapple in a medium skillet for 1 minute. Stir in reserved pineapple juice, sugar, ketchup, water, remaining 2 teaspoons of flour, sesame oil, and salt to taste. Cook until thickened, stirring occasionally.
- Serve, by dipping fried halibut pieces into sauce, or pour the sauce over the fish.
Nutrition Facts : Calories 435 calories, Carbohydrate 30.7 g, Cholesterol 48.4 mg, Fat 20 g, Fiber 2.1 g, Protein 33.6 g, SaturatedFat 2.6 g, Sodium 553.1 mg, Sugar 23.1 g
SWEET AND SPICY DRY RUB
This rub adds great flavor to chicken, pork, or even salmon. Coat the meat liberally with the rub and cook over a hot grill or well oiled skillet.
Provided by Beth M
Categories Low Protein
Time 5m
Yield 1/4 cup
Number Of Ingredients 6
Steps:
- Add all ingredients to a bowl and stir to combine. Use immediately or store in an air-tight container for later use.
- To use, sprinkle a generous amount of the dry rub over meat or fish. Pat the rub into the surface of the meat to help it adhere. Grill the coated meat over an open flame or add to a hot, well oiled skillet.
Nutrition Facts : Calories 895.4, Fat 1.4, SaturatedFat 0.3, Sodium 4721.6, Carbohydrate 228.5, Fiber 4.3, Sugar 215.2, Protein 2.9
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.
CAMBODIAN SWEET AND SOUR FISH
My entire family loves this dish. I grill thick salmon steaks in a grill pan, but it can be cooked on a barbecue, or sauteed in a cast iron skillet. I have made this with whole tilapias and with halibut. I have seasoned the fish with Old Bay and once with a fish rub instead of the salt and pepper. You can actually use just about any kind of fish you like, as long as it will hold its shape after cooking. Once, I only had 2 shallots on hand, so I used 1 small red onion along with the 2 shallots. I have used 1 large jalapeno pepper, seeded and chopped finely, when out of Thai chilies. When out of fresh ginger, I have used 1 1/2 Tbsp of jarred, pickled ginger, chopped. No tomatoes? leave them out. You can use apple cider vinegar instead of rice wine vinegar. As you can see, this dish is very forgiving. I cook the topping in a separate skillet alongside and it is ready right as the fish is. This meal cooks up in 10 minutes, looks and tastes great.
Provided by Pesto lover
Categories Halibut
Time 25m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In a measuring cup, mix together the fish sauce, vinegar, water, sugar, paprika and cornstarch. Set aside.
- Season fish with salt and pepper.
- Put 1 tbsp oil in hot grill pan or cast iron skillet. Add fish. Cook over med heat until about half done and then turn once to cook other side.
- Meanwhile, put 2 tbsp oil into a large hot skillet or wok. Add shallots and stir until slightly softened.
- Add garlic, chili and ginger, stir 30 seconds.
- Add tomatoes and let cook, stirring a few times, until tomatoes look slightly softened, about 3-4 minutes.
- Stir sauce in cup and pour over vegetable mixture. Stir. It will thicken in about 30 seconds. Cook 1 minute.
- Place fish on platter.
- Pour vegetable sauce mixture over fish.
- Garnish with fresh cilantro leaves.
SWEET AND SPICY DRY RUB ON RIBS OR SALMON
The dry rub makes 2 cups worth so jar the rest for any other meat you want to grill this summer. And yes you cook it wrapped in the plastic wrap then wrapped in foil. This is a great time saving recipe so you can be at the party your hosting. I also used it on salmon which was yummy! This has a slight Asian taste to it! recipe #66477
Provided by Rita1652
Categories Pork
Time 14m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Mix all ingredients together.
- Spread 1/2 cup on 4 pounds of pork ribs.
- Wrap in plastic wrap overnight then in aluminum foil. This can be baked right away as well.
- Bake in 200 degree oven for 4-5 hours.
- Good at this point,but I like to grill them the next day in my (Bourbon, Vadalia Onion Barbecue Sauce recipe #66477) See picture on this recipe. Check it out!
- Unwrap coat with sauce recipe #66477 and grill 5 minutes on each side a little longer if chilled. Serve with extra sauce on the side.
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4.1/5 (68)Category Sauces And CondimentsCuisine American
- Prep. Crush all the ingredients so they are about the same size. You can crush them in a mortar and pestle, or in a bowl with a wooden spoon.
- Combine all of the ingredients and store in a glass jar with a tight fitting lid. It will keep for a few months.
- When ready to use, salt the both sides of the meat lightly. We want the salt to hit the moisture and dissolve and get sucked in. If you can, salt it at least an hour in advance. Now sprinkle the rub on the flesh side of the fish. For a filet about the size of a business envelope, use about 1 teaspoon. If you plan to eat the skin, season it too. Then sprinkle on the rub. Cover, and refrigerate for at least 30 minutes.
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