Moroccan · Spice blend
Moroccan Fish Spice Rub
A brighter, lighter blend built for seafood — cumin and coriander for earth, paprika for colour, and a lift of lemon and garlic powder. Rub it on before grilling sardines or roasting white fish, or stir it into chermoula.
- Prep
- 5 min
- Cook
- 0 min
- Total
- 5 min
- Serves
- 12
- Level
- Easy
Ingredients
- 1 tbsp ground cumin
- 1 tbsp sweet paprika
- 2 tsp ground coriander
- 1 tsp garlic powder
- 1 tsp dried lemon zest (or 1/2 tsp citric acid)
- 1/2 tsp ground ginger
- 1/2 tsp cayenne
- 1/2 tsp fine salt
Method
- 1
Mix
Combine all the spices in a small bowl until even.
- 2
Store
Keep airtight, away from steam near the stove.
- 3
Use
Rub about 2 teaspoons over 500 g of fish with a little olive oil, 15-20 minutes before cooking.
Chef's tips
- Do not salt-rub sardines too far ahead — 15 minutes is plenty or the flesh firms up.
- Stir a spoonful into chermoula for an instant flavour boost.
Frequently asked questions
What fish suits this rub?
Oily fish like sardines and mackerel love it, and it works beautifully on firm white fish such as sea bream, cod or monkfish.