Dry Rub for Fish

This & That
Written By Sally Uhlmann

The perfect dry rub for a simple pan-seared fish. I served my fish with a dollop of green sauce and roasted potato salad on the side.

Dry Rub for Fish

Can be prepared days in advance. Store in an air-tight container.

2 teaspoons (10 milliliters) smoked paprika
¾ teaspoon (3.75 milliliters) garlic powder
¾ teaspoon (3.75 milliliters) dried thyme
¾ teaspoon (3.75 milliliters) oregano
¾ teaspoon (3.75 milliliters) salt
¾ teaspoon (3.75 milliliters) pepper

Directions

  1. Place all ingredients in a small container and blend. Set aside until needed.

Sally Uhlmann

Sally Uhlmann’s passion for cooking led her to publish a memoir-style cookbook, “Just Cook with Sally.” She splits her time between the States and her farmhouse in Cortona, Italy, when she is not traveling the world. Sally cooks, develops recipes, and writes stories—mostly about the intersection of food, travel, and her life.

Next

Dry Rub for Chicken