Dry Rub for Fish Recipe

Ingredients

1 Tbsp paprika
1 tsp black pepper, freshly ground
1 tsp dried basil
1 tsp dried tarragon
1 tsp granulated garlic
1 tsp dried grated lemon peel

Preparation

Step 1

This recipe yields enough rub for four good sized pieces of fish. If you need more rub, simply double or triple the amounts provided in the list of ingredients. You can store the leftover rub in your cupboard for several weeks.
Add the dry ingredients one by one into your mortar. You can also use a spice grinder if you prefer. Grind the ingredients together until the tarragon and basil are very fine and all of the ingredients are well blended.
With the fish flesh-side up, sprinkle about 1 tsp. of the dry rub evenly over the top of each piece of fish. Press the rub into the flesh with your fingers.
You don't need to add rub to the 'skin side' if you have left the skin on. If you have removed the skin, you only need to apply about 1/2 tsp. of rub on this side.
Store the fish in the fridge to rest until you are ready to cook it. A couple of hours is good as this will allow the flavors in the rub to penetrate the fish. Or, you can get cooking right away...that is the beauty of rubs.
Pop the fish on the bbq and follow your usual method until the fish is cooked through. A fish basket works well or you can try planking. Enjoy!