This vibrant Smoked Fish Rub brings the bold, aromatic flavors of Cajun cooking straight to your skillet. Blending sweet paprika, pungent garlic and onion powders, and a kick of cayenne and white pepper, this mix creates a complex flavor profile that is both earthy and spicy. The addition of dried thyme, oregano, and sage adds a herbal depth that complements the natural sweetness of white fish. Perfect for quick weeknight dinners, this rub adheres beautifully to fillets, creating a flavorful crust when seared. It is an essential pantry staple for adding instant sophistication and heat to simple ingredients, transforming basic fish into a restaurant-quality meal with minimal effort.
Smoked Fish Rub
Description
This vibrant Smoked Fish Rub brings the bold, aromatic flavors of Cajun cooking straight to your skillet. Blending sweet paprika, pungent garlic and onion powders, and a kick of cayenne and white pepper, this mix creates a complex flavor profile that is both earthy and spicy. The addition of dried thyme, oregano, and sage adds a herbal depth that complements the natural sweetness of white fish. Perfect for quick weeknight dinners, this rub adheres beautifully to fillets, creating a flavorful crust when seared. It is an essential pantry staple for adding instant sophistication and heat to simple ingredients, transforming basic fish into a restaurant-quality meal with minimal effort.Ingredients
Directions
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In a small bowl, combine paprika, salt, onion powder, garlic powder, cayenne pepper, white pepper, black pepper, thyme, oregano, and sage. Stir until evenly mixed.
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Rinse white fish fillets under cold water and pat them completely dry with paper towels.
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Heat 1 tablespoon of vegetable oil in a cast-iron skillet or heavy-bottomed pan over medium-high heat until the oil is hot but not smoking.
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Lightly coat both sides of the fish fillets with a thin layer of oil, then generously sprinkle the spice rub on both sides, pressing gently to adhere.
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Carefully place the seasoned fillets into the hot skillet. Sear without moving for about 1 minute, or until the bottom is golden brown and releases easily from the pan.
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Flip the fillets and cook the other side for 1 to 3 minutes, depending on thickness, until the fish is opaque and flakes easily with a fork.
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If the fillets are particularly thick, reduce heat to medium, cover the skillet, and cook for an additional minute to ensure the center is fully cooked.
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Transfer the cooked fish to plates and serve immediately with lemon wedges.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 286.1kcal
- % Daily Value *
- Total Fat 26.7g42%
- Saturated Fat 4.1g21%
- Cholesterol 12.5mg5%
- Sodium 12208.2mg509%
- Total Carbohydrate 6.7g3%
- Dietary Fiber 3.1g13%
- Sugars 0.8g
- Protein 7.2g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store any leftover spice rub in an airtight jar in a cool, dry place for up to 6 months.
Variations: This rub is also excellent on chicken thighs, shrimp, or pork chops. Adjust the cayenne pepper amount to control the heat level.
Tip: Ensure fish fillets are thoroughly dried before seasoning; excess moisture will prevent the rub from sticking and hinder the searing process.
Serving: Pair with Cajun rice and beans or simple steamed vegetables for a complete meal.
