Spice rub for oily fish
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Fennel seeds |
| ¼ | cup | Crushed coriander seeds |
| ¼ | cup | White peppercorns |
| 10 | Whole cloves | |
| 6 | Whole star anise | |
Directions
From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING Article by Chris Schlesinger and John Willoughby, coauthors of several cookbooks, including Big Flavors of the Hot Sun (Morrow, 1994).
Rub this aromatic mixture onto salmon, mackerel, or bluefish fillets.
1. Toast fennel, coriander, and peppercorns over medium heat in small skillet, shaking occasionally to prevent burning, until first wisps of smoke appear, 3 to 5 minutes. Remove from heat, cool to room temperature, then mix with remaining ingredients.
2. Grind to powder in spice grinder or with mortar and pestle. Source: Cook's Illustrated, July/August 1995.