Warm & Spicy Fish Rub Recipe

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Enjoy the ease and out-of-this-world taste of home cooked fish when you use this simple warm and spicy fish rub for seasoning.

Warm & Spicy Fish Rub Recipe | Good Cheap Eats

Fish is one of the easiest meals I make. Brush fish fillets or steaks with avocado oil; season heavily with a custom spice blend, and let my husband do the cooking on the outdoor grill.

I love it for its ease and simplicity as well as practically non-existent clean up. If I cook up a mess of vegetables or some rice, we’ve got a quick and easy meal that takes little time.

Of course, it often requires three different kinds of fish to feed my family of eight. My elder sons and I prefer salmon; my husband tuna or mahi mahi; the youngest kids lean toward something very mild and tender, like tilapia. Thank goodness I can buy fish by the piece or even individually frozen so that everyone can have what he prefers!

Fish doesn’t need a lot of fuss. That’s the beauty of it. Whether it’s an herb butter to create an instant sauce or a homemade spice blend, a fish dinner is simple, real food.

I’ve been making homemade spice blends for a very long time. No expensive jarred mixes or foil packets for this chick! Making a custom spice blend takes just a few minutes and it really speeds up meal prep. No measuring and messing around — just quick and easy flavor. Bonus: you get to control what goes into the mix! No excess preservatives or fillers!

This Warm and Spicy Fish Rub is no exception. It mixes together in minutes and packs a great punch. The ginger, cayenne, and garlic give it a little kick which is a nice for livening up the taste buds. Go light if you’re timid on the spice scale or rub it in thickly if you like some heat. You can grill, saute, or broil the fish pieces and serve with a few lemon wedges. Easy peasy.

Warm & Spicy Fish Rub Recipe | Good Cheap Eats

How to make this good and cheap:

Here are some of the strategies you can use to make this recipe more economical:

  • Stock up on ingredients when they are on sale. When I find regular kitchen staples on sale, I buy a lot. I’m currently using a price book to track prices and that’s saving me money. For this recipe, keeping an eye on the price of fish and bulk spices can help keep the price down.
  • Buying in bulk – Using dried herbs and spices within 3 to 6 months is key to maintaining their flavor. It would make sense to buy small bottles, however small bottles are pricier than larger ones. For herbs spices that I use in great quantity, I buy large packages from Costco or Amazon. I fill my small jar and then store the larger package in the freezer to extend its shelf life. For spices I use infrequently, I buy small amounts from the bulk jars at the health food store. In this way, I always have potent dried herbs and spices.

How I make this recipe easy:

One of the great things about cooking fish is that it cooks so quickly and needs little work in its preparation.

This recipe really couldn’t be easier than it is, but having the right kitchen tools can really make your time in the kitchen more enjoyable. Over time, I’ve honed my collection so that they are perfect for my needs.

For this recipe, I rely on a supply of mason jars with plastic lids for storing my spice mixes

This recipe was originally published October 5, 2011. It’s still amazingly delicious! Some things never change. 😉

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Warm & Spicy Fish Rub Recipe | Good Cheap Eats

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About Jessica Fisher

I believe great meals don't have to be complicated or expensive. There's a better way, and it won't take all afternoon.

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  1. Thank you so much for hosting. This week I shared my Mexican Rice recipe.

  2. Sandi says

    It may be breakfast time, but that looks really good to me right now. Have you found a particular type of fish best for this? I usually use salmon and tilapia, but I think I’ve only put salmon on the grill. If something else works better, I’m willing to give it a try. My son has not yet found any food originating from the ocean that he does not like, so we are open to new culinary adventures.

    • Jessica says

      @Sandi, we typically use salmon, tuna, or halibut. Sometimes shark or tilapia. It depends. We are careful not to have more than once a week and to vary the kinds so that the high mercury fish are rare in our diet.

  3. Mary E.S. says

    That sounds so good and since I am having trouble getting my boys to eat fish I think I am going to try this.Thank’s for a different way to fix fish.

  4. Thanks for hosting! I’m always on the lookout for new fish recipes, and I think I’m trying this one next!

  5. I’m getting ready to make this for about the 100th time. My whole family loves this – thanks so much!

  6. Donna says

    I tried it on tilapia his week and it was amazing. Next up is salmon. Thank you for sharing.

  7. Alice E says

    Thank you for re-visiting these standards for us newbies. This is timely for me since I’ve got a batch of fish in the freezer that I bought on sale.

  8. Alice E says

    I just make my second batch of this! I’ve been meaning to check back in to thank you and rate this. I have used it both when sautéing fish and when baking fish. If not rubbing the fish, I just sprinkle it on the fish and cook it. Hubby said a definite yes when I asked if he wanted me to use it again! I keep some of it in one of those little shakers that look like a mason jar with a handle and shaker lid that they sell for salt/pepper shakers and the bulk of it in a small mason jar. I would give this 5 stars for sure, but don’t see the rating on this one so I’m just adding it in my comment. This and the IQF frozen fish portions make fish a quick meal for the two of us.

    • Yay! So glad you’re enjoying it! We are still working on moving all recipes to the starred format. It’s slow going with 1600 posts! Thank you so much, Alice, for popping in here with feedback. I appreciate you!

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