Basic Spice Rub for Fish

(from jerseyjenny’s recipe box)

To apply spice rubs, sprinkle over the food and then gently massage in the seasonings to make sure they adhere. As a general rule, use about 1 tablespoon of rub per portion of poultry or meat and 1 teaspoon of rub per portion of fish. Although rubs can be applied right before cooking, we’ve discovered that the flavor of the spices penetrates deeper into the food if given time. Refrigerate rubbed meat for at least an hour to maximize the return (large cuts of meat can sit overnight for a spicier, more intense flavor).
Makes about 1/4 cup

Source: Cook's Illustrated

Prep time: 5 minutes
Cook time: 5 minutes
Serves 10 people

Categories: Cook's Illustrated, rubs


  • 1 1/2 tablespoons fennel seeds
  • 1 1/2 tablespoons coriander seeds
  • 1 1/2 tablespoons white peppercorns
  • 3 whole cloves
  • 2 star anise pods


  1. Toast fennel, coriander, peppercorns, cloves, and star anise. Grind toasted spice mixture to fine powder.

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