Sassy Middle Eastern Fish Rub Recipes

ZA'ATAR GARLIC SALMON RECIPE

Za'atar Garlic Salmon Recipe image

Check out this easy, flavor-packed za'atar garlic salmon! It is a MUST-try!

Provided by The Mediterranean Dish

Categories Entree

Time 25m

Number Of Ingredients 10

Ingredients

12 baby potatoes (about 12 oz), scrubbed
2 cups grape tomatoes (about 10 oz), halved if you like
6 oz broccoli florets
3 tbsp fresh minced garlic (about 5 to 6 cloves)
Quality Extra Virgin Olive Oil
Salt and pepper
2 tsp Za'atar spice, divided, plus more for later
1 tsp coriander, divided
1 lb salmon fillet, no skin
1 lemon, juice of

Steps:

Preheat oven to 400 degrees F.
In a large bowl, add the potatoes, grape tomatoes, and broccoli. Pour 2 tbsp extra virgin olive oil and toss. Then, add a little salt and pepper, 1 tbsp minced garlic, 1 tsp za'atar spice, 1/2 tsp coriander. Toss again so that the spices are distributed to coat the vegetables. Transfer the vegetables to a large baking sheet with a rim.
Pat salmon dry. Season with salt and pepper. Drizzle just a little extra virgin olive oil. Spread the remaining garlic evenly on top. Sprinkle the remaining za'atar and coriander.
Cut seasoned salmon into 4 equal pieces, and place on the prepared baking sheet with the vegetables. Add another generous drizzle of extra virgin olive oil over the salmon and veggies, if needed.
Bake in heated oven for 15-16 minutes. Remove from heat and squeeze lemon juice on salmon. Sprinkle more za'atar all over. Enjoy with Lebanese rice and a side of your favorite salad. (See suggestions for more sides in the post above under "what to serve with za'atar garlic salmon).

Nutrition Facts : Calories 472 calories, Sugar 4 g, Sodium 64 mg, Fat 16 g, SaturatedFat 3.6 g, TransFat 0 g, Carbohydrate 53.7 g, Fiber 7.9 g, Protein 31.1 g, Cholesterol 0 mg

MIDDLE EASTERN RUB

Middle Eastern Rub image

Inspired by the flavours of the Middle East, especially Morocco, I created a rub for white fish. Simple to put together, there is plenty to use for the following days and weeks. Just put away in a container. For the fish, I used Tilapia, but other white fish, such as Halibut and Cod can be used as well.

Provided by Studentchef

Categories Tilapia

Time 5m

Yield 1/3 cup

Number Of Ingredients 6

Ingredients

1/2 teaspoon dried ginger
1 tablespoon dried cilantro
2 teaspoons dried parsley
1 teaspoon turmeric
1 teaspoon black pepper
1/2 teaspoon salt

Steps:

Combine all ingredients together. Store in a container (because they are all dried ingredients you can put it in the pantry, there is no need to refrigerate it).
When ready to use, sprinkle a little of the rub on each of the fillets you are using. gently spread by hand, and let it sit for 15 minutes. Bake the fish as you normally would when adding a rub, or when it's just plain.

NORTH AFRICAN INSPIRED RUB FOR FISH AND CHICKEN

North African Inspired Rub for Fish and Chicken image

Provided by Bobby Flay

Categories main-dish

Time 14m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 tablespoon ground cumin
1 tablespoon kosher salt
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground allspice
1 teaspoon freshly ground black pepper
1 teaspoon ground turmeric
Pinch cayenne powder
4 (6-ounce) fish fillets or boneless, skinless chicken breasts
Canola oil

Steps:

Preheat the grill to medium-high.
Combine all the spices in a small bowl. Brush both sides of fish fillets or chicken breasts with oil. Rub 1 side of the fish fillets or chicken breasts with the rub and grill, rub side down, until golden brown and a crust has formed, about 4 minutes. Flip over and continue cooking for 3 to 5 minutes.
Click here for Bobby's Buttermilk Southwestern Grilled Chicken.

SASSY MIDDLE EASTERN FISH RUB

Sassy Middle Eastern Fish Rub image

A fish rub with a middle eastern flare, created for ZWT6 Wild Card Mixing Pot Challenge. Lots of strong ingredients, but the end result is fairly mild.

Provided by Az B8990

Categories < 15 Mins

Time 5m

Yield 2 , 2 serving(s)

Number Of Ingredients 8

Ingredients

1/4 teaspoon ground coriander
1/8 teaspoon ground cumin
1/4 teaspoon paprika
1 tablespoon extra virgin olive oil
1/4 teaspoon chili powder
2 garlic cloves (pressed or finely minced)
1/4 teaspoon onion powder
1 pinch salt

Steps:

Combine all ingredints.
Rub on fish fillets prior to pan frying.

MIDDLE EAST SPICE RUB

Middle East Spice Rub image

This recipe provides a quick way of jazzing up your meats and poultry. The rub lasts for up to one month in airtight container.

Provided by Deantini

Categories Meat

Time 15m

Yield 1/3 cup, 12 serving(s)

Number Of Ingredients 8

Ingredients

3 tablespoons sesame seeds
2 tablespoons lemon rind, grated
2 tablespoons ground coriander
1 tablespoon ground cumin
3/4 teaspoon salt
1/2 teaspoon cayenne pepper
garlic
vegetable oil

Steps:

In small bowl, stir together sesame seeds, lemon rind, coriander, cumin, salt ; and cayenne pepper.
When using:.
For every 1 lbs of boneless / 2 lbs of bone-in meats mix 2 tbsp rub, 1 tbsp vegetable oil, 1 clove garlic or more. Spread on meat and let sit for 10 min.

Nutrition Facts : Calories 18.1, Fat 1.4, SaturatedFat 0.2, Sodium 146.8, Carbohydrate 1.4, Fiber 0.8, Sugar 0.1, Protein 0.6

AFGHANI MEAT AND FISH SPICE RUB

Afghani Meat and Fish Spice Rub image

This combination is good on any fish or any meat of your choosing. It was developed by an Afghan street vendor in NYC, Zvia. He rubs the blend all over beef, pork, or chicken 2 hours before grilling. He also likes it on tuna, swordfish, bluefish, and bass. It will give you a blackened effect. It is also delicious stirred into rice or soup.

Provided by threeovens

Categories Asian

Time 10m

Yield 1/3 cup

Number Of Ingredients 5

Ingredients

3 tablespoons black peppercorns
3 tablespoons cumin seeds
2 tablespoons ground turmeric
1 tablespoon ground cardamom
1 tablespoon ground coriander

Steps:

Use a mortar and pestle to grind all the ingredients together, or use a spice grinder.
Store in an airtight container.

Nutrition Facts : Calories 647.2, Fat 22.7, SaturatedFat 3.5, Sodium 130.8, Carbohydrate 121.6, Fiber 45.9, Sugar 3, Protein 24.9

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