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Fish Dry Rub

Ingredients
2 teaspoons fennel seed
1 teaspoon dill weed
1 teaspoon thyme
1/2 teaspoon sea salt (or kosher)
1/4 teaspoon black pepper
Options
cumin
celery seed or celery salt

Combine all the ingredients in a medium bowl. Work ingredients around until thoroughly mixed. Sprinkle onto fish until covered and pat gently to adhere to surface. Carefully do the other side. Wrap tightly in air tight plastic wrap. Store in the refrigerator for 2 to 24 hours.

Grill fish as you normally would without a dry rub.

If you would like to purchase a copy of the cookbook, please let us know. Send e-mail to chef@HerbsSpice.com or call at 859 380 5403.

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