Rub me baby

Does anyone have a favorite dry rub to recommend for fish fillet on the pan or in the oven?

I recently tried one of the popular brands and loved it, but would love to also mix my own. Thanks!

for my fish tacos I make a blend of an the off-the-shelf chilli powder, dried oregano, salt and a little extra cayenne for heat. I usually have all those in the spice rack and it turns out nice for when you want a little more seasoning than just straight up with S&P.

These winds need to leave so I can get out to restock on rockfish and lings.

Cheers,
Brad

dang. that rice looks kinda grubbin

dang. that rice looks kinda grubbin

For real! Sorry I can't help on the rub recommendations, but if there's a recipe link for that side...
Looks kinda like this one I do (I don't bother with nuts/fruit and add turmeric and extra bullion to the stock):
https://www.recipetineats.com/rice-pilaf/

dang. that rice looks kinda grubbin

SERIOUSLY
nice plating!

I didn’t like that dry rub that’s in your picture. The brown sugar/paprika base seemed more for traditional slow smoked bbq than salmon. I did discover the wonders of the cedar plank however. Olive oil, salt, pepper, garlic, lemon, thyme. Salmon and shrimp or scallops rolled around in that fatty herby lemony wonderfulness and planked for 20min. OMG. I highly recommend it.

((()))GOOD LORD((()))

Sakana seeker - thanks for the photo! Looks amazing. Can I do that in the oven? And did you try it with Lingcod or Hali?

For those who asked about the rice - it’s a recipe I recreated based on my grandma’s dish, which she serves with fish, flaked and mixed with the rice.

Here it is:
Cut thinly a large onion and fry until golden brown. In a bowl, grate 4 medium tomatoes, add 2 teaspoons tomato paste, combine, add 1/2 teaspoon turmeric, 2 teaspoons salt, a cup of cooked chickpea and black eye peas (don’t overcook; firmer is better), and 1/2 a bunch chopped dill. Add to onion, add olive oil, and mix. Add 2 cups rice. Stir 3 times; no more. Add 4 cups water. Cook until ready. Don’t stir after adding water. Only fluff the rice once all water has evaporated and rice is ready.

I am sure my fish killing friend Big Jim will back me on the importance of "File" (sounds like Filet) in your fish rub if you going for a Cajun type seasoning.  I add some to blackening recipe, and sprinkle some on fish I am going to grill.  Just a pinch not to much.