Some nights when you come home after a long day of being out and about, you want something simple for dinner. You have some meat you have unthawed, but you don’t really feel like dressing it up too much, or in this case you don’t want to just eat some lemony fish. That is how the idea of the chipotle spice rub was born. I love a little heat to my fish, and it would make for an easy way to pan sear some great flavor onto a nice piece of Cod.
We were having white fish tonight for dinner, but as I was eating it I thought that this rub would also be good over a piece of chicken. Yet another reason I love having a rub like this in my back pocket is that it is versatile. The options aren’t endless as I’m not sure how I would feel about this particular rub over pork or beef, but I’ll just come up with another trusty rub for those types of dishes. You’ll have to look out for that one.
We like fish in my house, but if you are unsure whether you will or not I suggest trying a white fish. White fish is really not overly fishy for one, and it is also very easily manipulated to have a flavor profile that is appealing to you. I would consider it to be a great starter fish. You can see various ways to prepare it in Mark Bittman’s White Fish a Dozen Ways article for the NYTimes Magazine. Trust me you’ll thank me after you check that one out.
I also think that a rub is a fairly easy way to go with any food. It’s dry and less messy than a sauce, and it packs a lot of flavor. You can customize a rub to the taste of your family as well. As I said earlier, I like a little heat with my fish so my rub includes chipotle pepper seasoning, but you could easily substitute something that assaults the tastebuds a little less like maybe a paprika for sweetness. The world is your oyster. Go forth and make dry rubs that make you happy!
YVONNE’S CHIPOTLE SPICE RUB
- 1/2 tsp cumin
- 1/4 tsp salt
- 1/4 tsp thyme
- 1/4 tsp onion powder
- 1/8 tsp ground white pepper
- 1/8 tsp ground chipotle pepper
- 1. Mix all ingredients in a bowl.