Fish Rub

Rubs are usually associated with something you put on meat. Mix up a bunch of dry or fresh herbs, salt and pepper and plaster the mixture onto a big steak or roast. The flavor of the rub penetrates the meat after several hours and adds remarkable flavors. Rubs are also great on fish, but I tend to use less pronounced flavors in the mix since there’s virtually no fat to dilute the taste of a spicy rub. This is great on dorado, yellowtail, striped bass and salmon. 

Fish Rub


  • 4 servings
  • 2 teaspoons garlic powder
  • 2 teaspoons Kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoons ground cumin
  • 2 teaspoons dried oregano leaves or 3/4 teaspoon ground oregano
  • 1 teaspoon paprika
  • 3/4 teaspoon brown sugar
  • 2 tablespoons olive oil
  • 1 2 lb. striper fillet or 4 6 – 8 ounce fillets
  • 1/3 cup mayonnaise
  • 1 tablespoon lime juice
  • pinch granulated sugar


  • Combine first 8 ingredients in a small bowl. Rub fish with olive oil and then rub dry ingredients into fish. Wrap in plastic wrap for 8 – 12 hours. Remove plastic wrap and grill or broil fish until just cooked, but not overcooked. Combine mayo, lime juice and granulated sugar and put a dollop of the mixture on top of the fish.

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