Ingredients
- 2 Tbsp course cracked black pepper
- 6 Tbsp chili powder
- 3 Tbsp smoked paprika
- 1 Tbsp mixed dried Italian herbs
- 2 Tbsp dried garlic powder
- 2 Tbsp freeze dried garlic flakes
- 2 Tbsp dried onion powder
- 1 Tbsp freeze dried onion flakes
- ½ Tbsp of course salt
Instructions
- Place all of the ingredients into a mixing bowl and blend well. Keep the rub mix in an air tight container or bag. Note: This rub will last 3 or 4 months if keep out of direct light and in an air tight container.
- When you have your fish filleted, sprinkle the desired amount of seasoning onto both sides of the fish fillet.
- This rub is spicy. The more you put on the spicier it gets.
- You can now dry grill your fish over an open flame (bbq it) or fry it in a pan with a small amount of oil (about 1 tsp per fish fillet).
