Spice Rubs Recipes

Ingredients:

2 tablespoons coriander seeds

2 tablespoons fennel seeds

1 tablespoon cumin seeds

1 tablespoon cardamom pods

10 whole cloves

Preparation:

Toast the spices in a small heavy skillet over medium heat until they are fragrant and lightly colored, about 7 minutes. Scrape them out into a bowl and let cool completely. you’re really giving the cloves a chance to cool- process them while they’re hot, and they will release oils that you’ll never get out of your grinder. Put the spices in a spice grinder and process into a fine powder. Transfer to a small jar and keep, out of the light, for up to 6 months. This spice rub is well suited to salmon, mackerel, and other oily fish.

Recipe obtained from Fish Without a Doubt by Rick Moonen and Roy Finamore

Ingredients:

2 ouces dried Baklouti chiles, wiped clean, stemmed, and seeded (you may also substitute dried guajillos, mulattos, pasillas, or even chipotles or moritas, if you want a fiery harissa)

4 teaspoons fennel seeds

2 teaspoons coriander seeds

1 teaspoon crushed red pepper (optional)

1 teaspoon coarse salt

3 garlic cloves, chopped

6 tablespoons olive oil, plus a little more

Preparation:

Put the chiles in a heat proof bowl and cover with simmering water. Let the chiles rehydrate for 15 to 20 minutes. Meanwhile, put the fennel and coriander seeds in a spice grinder with the crushed red pepper, if using, and salt. Grind to a fine powder, and pour into a food processor. Add the garlic to the processor. Spoon 2 tablespoons of the chile soaking water into the processor, then drain the chiles and add them. Pulse a few times to make a very coarse paste. Scrape the sides down, then turn on the processor and pour in the oil. Process until you have a thick paste- don’t worry, it needn’t be completely smooth. Pack the Harissa into a glass jar, cover with a film of olive oil, and refrigerate. It will keep for about 1 month.

Recipe obtained from Fish Without a Doubt by Rick Moonen and Roy Finamore