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Nutrition Facts
Serving Size 1 (48g) Recipe makes 8 servings
Calories 113
Calories from Fat 4		(3%)
Amount Per Serving		%DV
	Total Fat 0.5g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.3g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 7085mg		295%
Potassium 129mg		3%
Total Carbohydrate 28.0g		9%
	Dietary Fiber 0.5g	1%
	Sugars 26.6g
Protein 0.5g		1%
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Basic Fish Cure (Bbq Rub)

Recipe #366868 | 5 min | 5 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: JanuaryBride
Apr 20, 2009

This is a rub to use on fish prior to grilling or smoking. Recipe from Steven Raichlen's How to Grill cookbook. He says feel free to use different kinds of sugars such as white, turbinado or maple sugar instead of brown. He also says you can add any additional herb or spice you may fancy. Use 3/4 cup of rub per pound of fish.

SERVES 8 , 1 1/2 cups (change servings and units)

Ingredients

1 cup firmly packed brown sugar
1/2 cup coarse salt
1 tablespoon black pepper
1 tablespoon dried dill
1 tablespoon mustard powder

Directions

1
Combine all ingredients in a small bowl with your fingers.
2
If using as a seasoning, just sprinkle on the fish before grilling.
3
If using as a true rub (which will season and start to cure the fish), sprinkle on the fish and rub with your fingers. Let sit for 2 hours up to a day in advance prior to grilling.
4
NOTE: This rub will keep for at least 6 months if kept in an airtight jar away from heat and light.

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Featured Reviews for This Recipe

From: Peter J

On Oct 25, 2009

Yum! I used it to hot smoke some salmon in a small fish smoker and it came out a treat. I let it sit around 4 hours and it's an ideal recipe for any oily fish, the salt seemed to leech out some of the natural oil to the outside which let it cook in the natural juices leaving great moist flavour at the base while the top took up the smoke from the woodchips perfectly.

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From: Az G

On May 13, 2009

I must admit that when mixing this up the amount of sugar was a little scary for me. Decided to use it on salmon, thinking that would be the best possible fit. IT WAS FANTASTIC!!! A good portion of the sugar melted off, leaving a hint of sweet mixed with the savory of the other seasonings. A perfect pairing with the salmon. I will make this often! Thanks for sharing! Made for Aussie Swap May 2009.

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