You just can’t have a frugal cooking blog without at some point featuring spice rub recipes. (( I’m pretty sure there is a law somewhere requiring frugal foodies to use spice rubs!)) The Mother of all Spice Rubs is Spike Seasoning, which boasts 39 ingredients – no, I am NOT making that up! – and has been around since my mom was a kid.

Spice rubs are so very handy, healthy and frugal, whether you just use them as a shortcut to spice up a dish or as a rub.  I use three rubs pretty frequently and try to keep them mixed up and on hand. Even in the dead of winter (hello – right now!) these rubs will make you feel like you are having a backyard barbecue. So here, beloved frugal readers, are Donna’s Top Three Spice Rubs of all time – with a bonus: Donna’s Techniques for cooking Spice Rubbed Fish Fillets!

Fish is on many “I Should Eat More of” Lists. White fish fillets are perfect as a canvas for spice rubs! Here’s an easy, budget-friendly fish recipe to do just that – and only takes just 20 minutes total time.  Using small fish that are lower on the food chain is an environmentally friendly thing to do – they are sustainable fish, AND – more good news: they’re less expensive than larger varieties. For this technique, you could use tilapia, snapper, trout, cod or any other firm white fish fillets.  (Pictured above is tilapia.)  This technique is one that can be used with most any spice rub – try one of our three different  spice rubs with different flavor profiles – Indian Tandoori Spice Rub,  Southwest Chile Cumin Spice Rub and Jamaican Jerk Spice Rubs. All three are delicious – but feel free to use your own creation or purchased spice rub. Just make sure to watch the salt content so your fish isn’t too salty.

SPICE RUBBED FISH FILLETS

Serves 4
Prep and cook time – 20 minutes

3 tablespoons Spice Rub
1 teaspoon cornstarch
4 white fish fillets, 5 to 6 ounces each
2 tablespoons canola oil, divided

Mix spice rub with cornstarch and then coat one side of each fish fillet with 2 teaspoons of spice mixture, pressing down with fingers to adhere spices to fish. Heat a large skillet to medium high heat. Add 1 tablespoon of oil to skillet. Place 2 fillets in pan, spiced side down. Cook 2 to 3 minutes, until lightly browned on bottom. Carefully turn fillets over, so that uncooked side is down. Cover and cook another 2 to 3 minutes, until fillets are cooked through. Repeat this process to cook remaining 2 fillets. Serve warm with spiced side up on rice or pasta.

INDIAN TANDOORI SPICE RUB
1 tablespoon sweet paprika
1 teaspoon smoked paprika
2 teaspoons cumin
1/2 teaspoon coriander
1/4 teaspoon salt
1/4 teaspoon ginger
1/4 teaspoon curry powder
1/4 teaspoon cayenne pepper

SOUTHWEST CHILE CUMIN SPICE RUB
2 teaspoons smoked paprika
1 teaspoon chipotle powder
1 teaspoon cumin
1/4 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper

JAMAICAN JERK SPICE RUB
2 tablespoons paprika
1/2 tablespoon cumin
1/2 tablespoon cinnamon
1 teaspoon allspice
1 teaspoon coriander
1/2 teaspoon garlic powder
1/2 teaspoon ground oregano
1/4 teaspoon salt
Cayenne pepper to taste

Other food bloggers do white fish:
White Fish en Papillote, Guilty Kitchen
White Fish Citrus Salad, The Kitchn
Grilled Halibut with Southwestern Rub, Kalyns Kitchen
Panko and Mustard Crusted Fish, The Perfect Pantry
Harissa Braised Fish, The Perfect Pantry
Fish Picatta, Serious Eats
Tilapia with Pimiento Sauce, Simply Recipes
Baked Fish with Chorizo, Yum Sugar

– posted by Donna