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Dry Rub Seasoning

Dry Rub Seasoning recipe image
This International sauce features RUB***, Coriander, Paprika, Coarse salt, Cumin. It delivers aromatic, well-seasoned taste, bright, zesty notes. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
Servings: 4
Calories: 561.1
Dietary: Gluten-free
Description
This International sauce features RUB***, Coriander, Paprika, Coarse salt, Cumin. It delivers aromatic, well-seasoned taste, bright, zesty notes. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • RUB***
  • 2 tablespoons Coriander
  • 2 tablespoons Paprika
  • 2 teaspoons Coarse salt
  • 1 teaspoon Cumin
  • 4 swordfish Steaks -- 1-inch thick
  • Approximately 3/4-pound each
  • VINAIGRETTE***
  • 1/4 pound Tomatillos -- husked and rinsed,
  • OR canned tomatillos
  • 1/4 cup Vegetable oil
  • 1 tablespoon Minced onion
  • 1 tablespoon Fresh lime juice
  • 1/2 fresh Jalapeno -- minced
  • 1 garlic Clove -- minced
  • 1/8 teaspoon Salt
  • Vegetable oil spray
Directions
  1. 1
    At least 1 hour and up to 4 hours before you plan to grill swordfish steaks, prepare dry rub, combining ingredients in a small bowl. Rub steaks with mixture, wrap them in plastic and refrigerate. For the vinaigrette: Combining ingredients in a food processor. Remove steaks from refrigerator and let sit covered at room temperature for about 30 minutes. Fire up grill, bringing the temperature to medium-high (3 seconds with the hand test). Transfer steaks to a well-oiled grate and grill uncovered over medium-high heat for 4 to 5 minutes per side, until opaque throughout. Rotate fish 180F once on each side. If there is any resistance when you turn or rotate fish, re-oil the grate. If grilling 1 covered, cook for the same amount of time, turning and rotating in a similar manner. Serve steaks hot, drizzled with vinaigrette
  2. 2
    diced red-ripe tomato -- garnish

Nutrition Facts

Servings 4

Amount Per Serving
Calories 561.1kcal
% Daily Value *
Total Fat 47.4g73%
Saturated Fat 7.4g37%
Cholesterol 58.0mg20%
Sodium 10423.6mg435%
Total Carbohydrate 13.8g5%
Dietary Fiber 6.9g28%
Sugars 4.3g
Protein 25.9g52%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: 1inch, 34pound, approximately, blending, canned, clove, coarse, coriander, cumin, dry, fish, fresh, grilling, husked, international, jalapeno, juice, lime, minced, oil
Read it online: https://www.chefs-mate.com/recipe/dry-rub-seasoning-20/