By FloridaNative on June 01, 2010
Photo by Annacia
Photo by Annacia
"Enveloping the spectrum of spices used in North Africa and the Middle East, this combination has a spicy-smokey aroma and a bit of bite when eaten. Savory mixed with sweet, this rub can be used on fish and seafood, broiled, baked, stir-fried or grilled. Created to represent our ZWT 6 team in the Wild Card Challenge, I chose a wide variety of spices and brought them together to create a mysterious and delicious combination fit for royalty -- the Queens of Quisine! When testing the recipe, I prepared large wild Key West shrimp and stir-fried them with olive oil. Delicious!"
Serving Size: 1 (4 g)
Servings Per Recipe: 1
"This mix might be intended but it will be a great seasoning for anything fauna or flora. I skipped the pepper flakes and added 1/4 tsp of chayenne. I coated a baramundi fillet and baked it for 15 mins @ 400f. It came out perfectly cooked and with no added fat at all, gotta love that :D. Made for Diabetic Awarness Month '10."
"5 stars of yum from here! I reduced the recipe to make 1 TBS rub for two salmon filets, I used hot smoked paprika and cayenne instead of the red pepper flakes. I added 1 t of brown sugar splenda only because I like a hot/sweet contrast. There was more than enough seasoning to coat the two pieces. I I sprayed the filets with cooking spray, rolled the fish in the spices, and baked in a foil lined pan coated with cooking spray. Served atop a veggie laden green salad and a curry vinegarette. Dinner was easy & delicious! I will definitely be adding this to my collection of under 30 minute meals. Terrfic job on creating a recipe! Made for ZWT6."