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Recipe courtesy of Bobby Flay

Bobby's Rub for Fish

  • Level: Easy
  • Yield: 1/4 cup
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 2 servings
    Calories
    48
    Total Fat
    2
    Saturated Fat
    0
    Carbohydrates
    9
    Dietary Fiber
    5
    Sugar
    2
    Protein
    2
    Cholesterol
    0
    Sodium
    346
  • Total: 5 min
  • Active: 5 min
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Ingredients

3 tablespoons ancho chile powder

1 teaspoon ground cinnamon 

1 teaspoon ground cumin 

1 teaspoon kosher salt 

1 teaspoon light brown sugar 

1/2 teaspoon ground black pepper 

Directions

  1. Combine the ancho, cinnamon, cumin, salt, brown sugar and black pepper in a bowl. Mix to blend. Transfer to an airtight container and store in a cool, dark place for up to 6 months.
Show: Barbecue Addiction: Bobby's Basics
Episode: Bobby's Basics: Fish Taco Fiesta

Categories:

Gluten Free High Fiber Vegan

More from:

Make It 5 Ways: Tacos

Let's Get Cooking!

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5 Reviews
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lorenejoosten

I usually make a quadruple recipe and keep it in a jar so I always have it on hand for Sockeye salmon fillets. After rinsing, patting dry and pulling any visible bones, I place the salmon in a glass baking dish just large enough to accommodate it, pour a couple of tablespoons of olive oil over it, flip it over and move it around so both sides are well coated, then flip it back up so the skin side is down. I sprinkle the rub generously over the oiled fillet, then place it in the upper rack of a very hot oven (450 degrees) and cook for 10-12 minutes depending on the size and thickness of the fillet. I cut the fillet into serving size pieces after it cooks. So easy and it never fails to please.

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