Smoked Fish Rub

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.

Cuisine: Cajun

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 286.1

Dietary: Gluten-free

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

1 Tablespoon Paprika
2 1/2 teaspoons Salt
1 teaspoon Onion powder
1 teaspoon Garlic powder
1 teaspoon Cayenne pepper
3/4 teaspoon White pepper
3/4 teaspoon Black pepper
1/2 teaspoon Thyme
1/2 teaspoon Oregano
1/4 teaspoon Sage
White fish fillets
Vegetable oil

Directions

1
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.
2
Rinse white fish fillets under cold water and pat them completely dry with paper towels.
3
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.
4
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.
5
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.
6
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.
7
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.
8
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.

Keywords: cajun, fish, rub, spice, smoked, white fish, tilapia, cod, seasoning, spicy, herbs, paprika, garlic, onion, cayenne, seared, pan-fried, quick, easy, dinner

Read it online: https://www.chefs-mate.com/recipe/smoked-fish-rub/

Chefs Mate

Smoked Fish Rub

Nutrition Facts